Interim Kitchen Lead & Menu Innovator

Aramark; Dallas (TX); On-site; USD 42,000 - 55,000; Full time

Job summary

Aramark is seeking a capable kitchen lead to assume full responsibility in the Head Chef's absence and support the daily operation of the kitchen. You will ensure food safety, hygiene, and quality while managing orders and supplier relationships.

Responsibilities include menu planning, cost control, stock checks, training needs, and maintaining HACCP documentation. You will work closely with the unit team to uphold standards and client contracts in a fast-paced environment.

Qualifications

• Lead kitchen operations in Head Chef's absence.
• Balance multiple tasks effectively.
• Communicate with staff and customers at all levels.
• Follow instructions accurately and issue guidance.
• Demonstrate strong people leadership and reliability.
• Adhere to HACCP documentation and safety requirements.
• Plan menus and manage purchasing for profit.

Responsibilities

• Day-to-day involvement to a high standard, in compliance with client contract.
• Guarantee daily implementation of Food Safety and Hygiene in line with legislation.
• Assist in crafting menu cycles with cost control and variety.
• Maintain the highest standard of food quality, presentation and service.
• Assist with food orders using approved suppliers to optimize costs.
• Support Head Chef and verify fresh deliveries and supplier procedures.
• Ensure HACCP records and checks are maintained.
• Assist with stock-takes and training needs of kitchen staff.
• Contribute to cleaning, hygiene and dress code compliance.
• Review kitchen hazard lists and maintain communication with staff.

Skills

Leadership

Multitasking

Staff communication

Instruction delivery

People leadership

Food hygiene

Purchasing

Profit optimization

Menu planning

Education

NVQ L1-3

Basic Food Hygiene

Job description

Aramark is seeking a capable kitchen lead to assume full responsibility in the Head Chef's absence and support the daily operation of the kitchen. You will ensure food safety, hygiene, and quality while managing orders and supplier relationships.

Responsibilities include menu planning, cost control, stock checks, training needs, and maintaining HACCP documentation. You will work closely with the unit team to uphold standards and client contracts in a fast-paced environment.