Head Chef & Culinary Leader - Dining Hall Ops

Aramark; Cullowhee (NC); On-site; USD 60,000 - 75,000; Full time

Job summary

The Chef de Cuisine at Brown Dining Hall for Western Carolina University under Aramark leads all culinary operations in residential dining. You will supervise kitchen staff, plan menus, establish presentation standards, and ensure food safety and sanitation in a high-volume environment on campus.

This role requires 2–3 years in a related position and a post-high school education in culinary arts, with strong leadership and communication skills.

Qualifications

• 2–3 years in a related position.
• 2–3 years post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.

Responsibilities

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardizes 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

Skills

Communication skills

People management

Culinary knowledge

Education

Culinary degree

Job description

The Chef de Cuisine at Brown Dining Hall for Western Carolina University under Aramark leads all culinary operations in residential dining. You will supervise kitchen staff, plan menus, establish presentation standards, and ensure food safety and sanitation in a high-volume environment on campus.

This role requires 2–3 years in a related position and a post-high school education in culinary arts, with strong leadership and communication skills.