Lead Kitchen Chef: Culinary Operations & Menu Innovation

Aramark

Blue Springs (MS)

On-site

USD 45,000 - 65,000

Full time

7 days ago

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Job summary

Aramark’s Chef de Cuisine leads all culinary operations for a location, trains kitchen staff, and oversees food preparation, safety, and presentation standards. The role involves supervising culinary activities, estimating consumption, developing recipes, and guiding catering events to ensure high-quality service.

The position emphasizes strong leadership, cuisine expertise, and strict food-safety practices.

Qualifications

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.
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