Lead Chef de Cuisine - Kitchen Leader & Menu Innovator

Aramark; El Segundo (CA); On-site; USD 71,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k)

Parental leave

Job summary

Aramark is seeking a Chef de Cuisine to lead culinary operations at a California location. The role supervises kitchen staff, develops recipes, and ensures quality and safety standards. The position requires 2–3 years in a related role and a culinary education background.

The Chef de Cuisine will manage food production, control costs, and mentor culinary teams while delivering high-quality service to guests. This is a full-time, on-site opportunity with competitive compensation.

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.
• 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

People management

Communication skills

Culinary knowledge

Leadership

Education

Post-high school education

Culinary degree preferred

Job description

Aramark is seeking a Chef de Cuisine to lead culinary operations at a California location. The role supervises kitchen staff, develops recipes, and ensures quality and safety standards. The position requires 2–3 years in a related role and a culinary education background.

The Chef de Cuisine will manage food production, control costs, and mentor culinary teams while delivering high-quality service to guests. This is a full-time, on-site opportunity with competitive compensation.