Lead Chef de Cuisine | Culinary Leadership & Menu

Aramark Correctional Services; Cullowhee (NC); On-site; USD 52,000 - 78,000; Full time

Job summary

Aramark in Western North Carolina is seeking a Chef de Cuisine to lead culinary operations in residential, retail, catering or concessions at the Brown Dining Hall.

You will train kitchen personnel, oversee culinary activities, develop menus, ensure quality and safety, and manage equipment maintenance. This role emphasizes leadership, recipe standardization, and upholding Aramark's service standards.

Qualifications

• 2–3 years in a related position.
• 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 standardizes production to ensure consistent quality.
• Establishes presentation technique and quality standards, and plans and prices menus.
• Ensures proper equipment operation, safety and sanitation in the kitchen.
• Oversees special catering events and may demonstrate culinary techniques.

Skills

Leadership

Food safety knowledge

Communication skills

Menu development

Education

Culinary degree

Job description

Aramark in Western North Carolina is seeking a Chef de Cuisine to lead culinary operations in residential, retail, catering or concessions at the Brown Dining Hall.

You will train kitchen personnel, oversee culinary activities, develop menus, ensure quality and safety, and manage equipment maintenance. This role emphasizes leadership, recipe standardization, and upholding Aramark's service standards.