Chef de Cuisine - High-Volume Kitchen Leader

Aramark; Hereford (TX); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Free on-site housing

Meals provided

Housing options

Job summary

Aramark Nexus is seeking a Chef de Cuisine to lead day-to-day culinary operations in a high-volume dining environment near Hereford, Texas. You will manage production, quality, sanitation, and staffing while partnering with food service leadership to meet operational and guest satisfaction goals.

The role focuses on coaching the kitchen team, maintaining food safety, and driving consistent menus and service. Housing options may be available as the project develops.

Qualifications

• Must be 18 years of age or older.
• 2–3 years of experience in culinary operations or related roles.
• Experience leading kitchen staff in fast-paced environments.
• Culinary degree preferred but not required.

Responsibilities

• Train, manage, and support kitchen personnel daily.
• Lead high-volume production with quality and service standards.
• Estimate consumption and requisition food and supplies.
• Develop and standardize recipes for consistency.
• Ensure food safety, sanitation, and cleanliness standards.
• Oversee menu planning, pricing, and production planning.
• Provide training, coaching, and hands-on guidance to the team.
• Ensure equipment is properly operated and maintained.
• Support events and additional food service needs as required.

Skills

Kitchen leadership

People management

Food safety

High-volume production

Communication

Training and coaching

Inventory control

Menu planning

Education

Culinary degree

Post-high school education 2-3 years

Tools

Kitchens equipment knowledge

Job description

Aramark Nexus is seeking a Chef de Cuisine to lead day-to-day culinary operations in a high-volume dining environment near Hereford, Texas. You will manage production, quality, sanitation, and staffing while partnering with food service leadership to meet operational and guest satisfaction goals.

The role focuses on coaching the kitchen team, maintaining food safety, and driving consistent menus and service. Housing options may be available as the project develops.