Head Chef & Culinary Operations Leader

Aramark; Springfield (MA); On-site; USD 70,000 - 75,000; Full time

Job summary

The Aramark Chef de Cuisine at Western New England University is the lead culinary professional responsible for supervising all culinary operations at the Springfield, MA location, ensuring high-quality meals and consistent service.

The role requires 2–3 years in a related position and a culinary degree is preferred; strong leadership, communication, and menu-development skills are essential to drive excellence in food safety and presentation.

Qualifications

• Requires at least 2-3 years in a related position.
• Requires at least 2-3 years of post-high school education, preferably a culinary degree.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires 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

Written communication

Reading skills

Leadership

Education

Culinary degree preferred

Post-high school education 2-3 years

Job description

The Aramark Chef de Cuisine at Western New England University is the lead culinary professional responsible for supervising all culinary operations at the Springfield, MA location, ensuring high-quality meals and consistent service.

The role requires 2–3 years in a related position and a culinary degree is preferred; strong leadership, communication, and menu-development skills are essential to drive excellence in food safety and presentation.