Lead Chef de Cuisine | Kitchen Leadership & Menu Creation

Aramark; Washington (District of Columbia); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) plan

Paid time off

Job summary

Aramark is seeking a Chef de Cuisine to lead culinary operations at our Washington, DC location. The role involves supervising kitchen personnel, developing recipes, planning menus, and ensuring quality and safety in all culinary activities.

Ideal candidates bring 2-3 years in a related position with post-high school education, preferably a culinary degree, and strong verbal, reading, and written communication skills.

Qualifications

• Requires verbal, reading, and written communication skills.
• 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.

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 recipes to ensure 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

Verbal communication

Written communication

People management

Problem solving

Food safety knowledge

Education

Culinary degree (preferred)

Job description

Aramark is seeking a Chef de Cuisine to lead culinary operations at our Washington, DC location. The role involves supervising kitchen personnel, developing recipes, planning menus, and ensuring quality and safety in all culinary activities.

Ideal candidates bring 2-3 years in a related position with post-high school education, preferably a culinary degree, and strong verbal, reading, and written communication skills.