Executive Sous Chef

Aramark; New York (NY); Sur place; USD 90 000 - 100 000; Plein temps

Avantages offerts par ce poste

Medical benefits

401(k) plan

Paid time off

Résumé du poste

Aramark seeks a Chef de Cuisine for its Executive Dining Room and Client Center at a prestigious financial firm in New York. The role oversees culinary operations, menu design, and production while managing staff, inventory, and compliance.

Strong experience in fine dining or luxury hotel settings is essential, with advanced French cuisine skills and supervisory responsibilities. Expect responsibilities including scheduling, event catering, safety and sanitation, and collaboration with the

Qualifications

• 15+ years culinary experience including 5+ years in fine dining or luxury hotel settings.
• 2+ years culinary managerial experience.
• Culinary school degree or equivalent apprenticeship training.
• NYC DOH certified and ServeSafe Food Handler certified.
• Strong expertise in Classic French cuisine (Saucier) and global techniques.
• Proficient meat, fish, and poultry butchery.
• Experience plating for fine dining, banquet, and buffet events up to 100 guests.
• Ability to manage inventories and ordering; adapt to production needs.

Responsabilités

• Train and manage kitchen personnel and supervise culinary activities.
• Oversee all culinary operations and coordinate preparation.
• Estimate food consumption and requisition/purchase accordingly.
• Develop recipes and standardize production for consistent quality.
• Set presentation standards and plan menu pricing.
• Ensure equipment operation, safety, and sanitation in kitchen.
• Oversee catering events and potentially teach culinary techniques.

Connaissances

Staff management

Fine dining leadership

Menu design

French cuisine

Plating

Safety & sanitation

Problem solving

Feedback receptiveness

Formation

Culinary school degree or apprenticeship

Outils

Prima inventory system

Kronos timekeeping

Online ordering platforms

Description du poste

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions.

Executive Dining Room and Client Center at prestigious financial firm seeks to hire a Chef de Cuisine. This individual must possess significant culinary experience in fine dining and/or luxury hotel operations. The Chef de Cuisine reports to the Senior Executive Chef, and assists in managing the culinary program through ordering, payroll, compliance and financial tasks and menu design and execution.

The Executive Dining Room and Client Center is the premier hospitality venue at a global financial firm’s headquarters. The Client Center provides a wide variety of services with an emphasis the best-in-class service and food. We serve an a la carte menu in the Dining Rooms that changes biweekly; an office delivery menu that changes daily; seasonal buffet menus; three-course banquet event menus that change with every event. Primarily lunch service with breakfast and dinners mixed in as well. The account operates Monday to Friday and is closed for most holidays.

Compensation Data

COMPENSATION: The Salaried rate for this position is $90,000.00 to $100,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

• BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.
• For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Train and manage kitchen personnel and supervise/coordinate all related culinary activities

Supervises/coordinates all related culinary activities

Estimates food consumption and requisition or purchase food

Selects and develops recipes and standardize production recipes to ensure consistent quality

Establishes presentation technique and quality standards, and plans and prices menus

Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen

• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Minimum 15 years’ culinary experience including a minimum of 5 years fine dining restaurant, luxury hotel, high-end catering or club.
• Minimum 2 years culinary managerial experience
• Culinary school degree or comparable apprenticeship training
• NYC DOH certified, ServeSafeFood Handler certified
• Experience and in-depth understanding of Classic French Cuisine (esp. Saucier) and Fundamental knowledge of Global Techniques and Flavors
• Skilled with Meat, Fish and Poultry Butchery
• Skilled with kitchen communication, expediting and plating in a fine dining service as well as banquet and buffet style events for up to 100 guests
• Able to manage production inventories (sauces, proteins, general mise en place of cooks at all stations) and ordering.
• Able to solve problems and proactively seek to improve and evolve the operation
• Willing and able to take feedback and direction
• Able to manage a variety of corporate compliance tasks such as weekly safety briefings and walk-throughs, internal health inspections, waste and order reporting
• Arrive at work by 7:00 am but as early as 6:00 am when needed, able to manage dinner events until 9:30 PM as needed
• Online ordering platforms
• Inventory systems (Prima or similar)
• Kronos or similar timekeeping system
• Wide ranging culinary interests and a desire to learn

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, and our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .