Evening Chef de Cuisine — Lead Kitchen Ops

Aramark; Blue Springs (AL); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark in Alabama seeks a Chef de Cuisine to lead all culinary operations for a location, ensuring top-quality food, safety, and presentation. You will drive menu development and cost controls while maintaining guest satisfaction.

You will train and supervise kitchen staff, coordinate activities, and oversee catering events. Strong leadership, culinary expertise, and effective communication are essential for success in this role.

Qualifications

• 2–3 years of related professional culinary experience.
• 2–3 years post-high school education, preferably culinary degree.
• Advanced knowledge of principles and practices within the food profession.
• Experience managing people and solving problems in a kitchen.
• Strong verbal, reading and written communication skills.

Responsibilities

• Trains and leads kitchen personnel.
• Supervises and coordinates all related culinary activities.
• Estimates food consumption and requisition or purchase food.
• Selects and develops recipes and standardizes production for consistent quality.
• Establishes presentation techniques, quality standards, and menu pricing.
• Ensures equipment operation, safety, sanitation, and maintenance.
• Oversees catering events and may demonstrate culinary techniques.

Skills

Leadership

Communication

Menu planning

Food safety

Education

Culinary degree (preferred)

Job description

Aramark in Alabama seeks a Chef de Cuisine to lead all culinary operations for a location, ensuring top-quality food, safety, and presentation. You will drive menu development and cost controls while maintaining guest satisfaction.

You will train and supervise kitchen staff, coordinate activities, and oversee catering events. Strong leadership, culinary expertise, and effective communication are essential for success in this role.