Chef de Cuisine: Lead a High-Volume Lodge Kitchen

Aramark Corporation; Washington; On-site; USD 33,000 - 38,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) and paid time off

Job summary

Aramark is seeking a Chef de Cuisine to support the Executive Chef at Lake Quinault Lodge in Washington. You will lead daily kitchen operations, ensure consistent food quality, and help develop menus while maintaining safety and cost controls.

You will provide hands-on leadership to a culinary team, foster a collaborative kitchen culture, and drive operational excellence in a guest-focused environment.

Qualifications

• Must have culinary leadership experience in high-volume settings.
• Strong knowledge of culinary techniques, kitchen operations, food safety, and inventory.
• Proven ability to lead, train, and motivate a diverse culinary team.
• Food safety certification required or obtainable within the required timeframe.

Responsibilities

• Lead day-to-day kitchen operations and provide hands-on culinary leadership during service.
• Support the Executive Chef in executing the culinary vision and maintaining quality and presentation.
• Oversee food preparation, production, plating, and execution to meet standards.
• Assist with menu development, seasonal offerings, specials, and recipe standardization.
• Ensure proper food handling, sanitation, storage, labeling, and temperature-control practices.
• Maintain a clean, organized, safe, and efficient kitchen environment.
• Supervise, coach, train, and develop cooks and other culinary team members.
• Coordinate daily assignments, prep priorities, station coverage, and production needs.
• Provide ongoing feedback and reinforce expectations for quality, productivity, attendance, teamwork, and professional conduct.
• Partner with the Executive Chef on staffing, scheduling, training, and employee development.
• Monitor food quality, portion control, waste, inventory, and product utilization to support food-cost goals.
• Assist with ordering, receiving, inventory management, and proper rotation of food products.
• Ensure recipes, portion standards, and presentation guidelines are followed consistently.
• Collaborate with front-of-house leaders to support efficient service and a positive guest experience.
• Support banquet, catering, special-event, and high-volume culinary operations as needed.
• Help identify operational challenges and implement practical solutions to improve quality, efficiency, and consistency.
• Ensure culinary operations comply with applicable food safety, workplace safety, and company standards.
• Serve as the culinary leader in the Executive Chef's absence, as assigned.
• Perform other duties as assigned.

Skills

Culinary leadership

Food safety & sanitation

Team leadership & training

Quality & consistency

Organizational skills

Education

Culinary degree or training

Job description

Aramark is seeking a Chef de Cuisine to support the Executive Chef at Lake Quinault Lodge in Washington. You will lead daily kitchen operations, ensure consistent food quality, and help develop menus while maintaining safety and cost controls.

You will provide hands-on leadership to a culinary team, foster a collaborative kitchen culture, and drive operational excellence in a guest-focused environment.