Head of Kitchen & Culinary Operations

Aramark Correctional Services; New York, Northern (NY, KY); Hybrid; USD 75,000 - 90,000; Full time

Job summary

Aramark is seeking a Chef de Cuisine to lead culinary operations at a New York location. The role supervises kitchen personnel, coordinates related culinary activities, and ensures safety and quality standards are met.

The position offers relocation assistance and a comprehensive benefits package. The ideal candidate has 2–3 years in a related role and 2–3 years of post-high school education, preferably a culinary degree, with strong management and communication skills to lead teams and develop

Qualifications

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

Leadership

Communication

Team supervision

Education

Culinary degree

Job description

Aramark is seeking a Chef de Cuisine to lead culinary operations at a New York location. The role supervises kitchen personnel, coordinates related culinary activities, and ensures safety and quality standards are met.

The position offers relocation assistance and a comprehensive benefits package. The ideal candidate has 2–3 years in a related role and 2–3 years of post-high school education, preferably a culinary degree, with strong management and communication skills to lead teams and develop