Chef de Cuisine — Lead High-Volume Culinary Operations

Aramark; Washington (District of Columbia); Sur place; USD 78 000 - 83 000; Plein temps

Avantages offerts par ce poste

Medical benefits

401(k) retirement plan

Parental leave

Résumé du poste

Aramark seeks a Chef de Cuisine at the Walter E. Washington Convention Center in Washington, DC to lead daily culinary production across hot, pastry, cold-side production and employee dining.

The role combines kitchen presence with oversight of production teams, recipe development, ordering, planning, and administrative duties to ensure high-quality service. The position requires at least 4 years in high-volume culinary operations, strong leadership, and expertise in menu development and food

Qualifications

• Minimum 4 years of progressive culinary experience in high-volume operations with leadership of large teams.
• Expertise in scratch cooking, recipe development, standardization and large-scale production.
• Ability to create balanced menus using color, texture, flavor and presentation.
• Experience with multi-ethnic cuisines and proper technique.

Responsabilités

• Lead daily production across hot, pastry, cold-side and employee dining with up to 100 associates.
• Assign work, train cooks, monitor quality and ordering for high-volume execution.
• Maintain clean, organized, service-ready kitchens and address safety concerns.
• Enforce safety, sanitation, allergen controls and HACCP standards.
• Plan tastings for multi-day programs with clients and third parties.
• Comply with wage-and-hour requirements and internal policies.

Connaissances

High-volume leadership

Scratch cooking

Menu development

Cultural cuisines & authenticity

Formation

Culinary degree or equivalent training

Description du poste

Aramark seeks a Chef de Cuisine at the Walter E. Washington Convention Center in Washington, DC to lead daily culinary production across hot, pastry, cold-side production and employee dining.

The role combines kitchen presence with oversight of production teams, recipe development, ordering, planning, and administrative duties to ensure high-quality service. The position requires at least 4 years in high-volume culinary operations, strong leadership, and expertise in menu development and food