Chef de Cuisine — High-Volume Culinary Leader

Aramark; Washington (District of Columbia); In loco; USD 78.000 - 83.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical benefits

401(k) retirement plans

Parental leave

Disability coverage

Descrizione del lavoro

Aramark is seeking a Chef de Cuisine for the Walter E. Washington Convention Center in Washington, DC.

The role leads daily culinary production across hot, pastry, cold-side production, and employee dining, overseeing production teams, recipe development, and related administrative duties to ensure high-quality service. Minimum 4 years of progressive culinary experience in high-volume operations, with expertise in scratch cooking and menu development.

Competenze

• 4+ years of progressive culinary leadership in high-volume venues.
• Scratch cooking, recipe development, standardization, and large-scale production.
• Ability to create balanced menus with strong visual appeal.
• Experience with multi-ethnic cuisines, authentic techniques.
• Culinary degree or equivalent professional training; strong food safety knowledge.

Mansioni

• Lead daily production across hot, pastry, cold, and employee dining.
• Supervise up to 100 associates during peak demand.
• Plan menus, manage ordering and inventory for events.
• Ensure kitchen cleanliness, equipment operation, and safety.
• Enforce HACCP, allergen controls, sanitation and safety standards.
• Coordinate tastings and event timelines with planners.

Conoscenze

Leadership of large teams

Scratch cooking

Recipe development

Menu planning

Culturally diverse cuisines

Communication skills

Formazione

Culinary degree or equivalent training

Descrizione del lavoro

Aramark is seeking a Chef de Cuisine for the Walter E. Washington Convention Center in Washington, DC.

The role leads daily culinary production across hot, pastry, cold-side production, and employee dining, overseeing production teams, recipe development, and related administrative duties to ensure high-quality service. Minimum 4 years of progressive culinary experience in high-volume operations, with expertise in scratch cooking and menu development.