Chef de Cuisine Job at Aramark (Waltham)

Job Description

Responsible for developing and executing culinary solutions to meet guests’ needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

Job Responsibility

Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade
Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence
Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished
Ensures food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments
Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc
Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options
In collaboration with the Culinary/Chef’s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff
Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals
Maintains food cost at reasonable levels without any adverse impact to Harvest Table’s quality standards
Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group’s standards and comply with the QA process
Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing
Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program
Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs

Requirements

Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
Knowledge of food safety and sanitation, food products, and food service equipment
Degree from an accredited culinary institute preferred but not required. Bachelor’s degree preferred
4-7 years’ executive-level culinary management experience required
Minimum 2-3 years’ culinary management experience in a multi-unit setting required
ServSafe Certification
Passion for food trends, flavors, innovation, and recipe development

What we offer

medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Aramark - All Job Offers

Select Country

Chef de Cuisine

Job Description

Job Responsibility

Requirements

What we offer

Looking for more opportunities?

Chef de Cuisine

Chef de Cuisine

Chef De Cuisine

Chef De Cuisine

Chef De Cuisine

Chef de Cuisine

Chef de Cuisine

Chef de Cuisine

Chef de Cuisine

Our AI answers in your language