Head Chef & Culinary Operations Leader

Aramark; Frisco (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Aramark is seeking a Chef de Cuisine to lead culinary operations at a Frisco, TX location. You will supervise kitchen staff, coordinate culinary activities, and ensure quality and safety standards across menus and productions.

The role requires 2–3 years in a related position, plus post-high school education (culinary degree preferred), and strong leadership and communication skills to drive results in a hospitality-focused program.

Qualifications

• Requires 2-3 years in a related position.
• Requires 2-3 years of 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 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.

Skills

Verbal communication

Reading skills

Written communication

Leadership

Team supervision

Education

Culinary degree

Post-high school education (2-3 years)

Job description

Aramark is seeking a Chef de Cuisine to lead culinary operations at a Frisco, TX location. You will supervise kitchen staff, coordinate culinary activities, and ensure quality and safety standards across menus and productions.

The role requires 2–3 years in a related position, plus post-high school education (culinary degree preferred), and strong leadership and communication skills to drive results in a hospitality-focused program.