Commissary Chef Job at Aramark (Pittsburgh)

Commissary Chef

We know that a Chef’s job isn’t only about the food. It takes skills, dedication...

Location

United States , Pittsburgh

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Culinary degree preferred
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires oral, reading and written communication skills

Job Responsibility

Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

New

Production Pastry Cook

The Production Pastry Cook is responsible for the preparation and production of ...

Location

United States , Costa Mesa

Salary:

21.00 - 23.00 USD / Hour

The Dinex Group - Daniel Boulud

Expiration Date

July 03, 2026

Requirements

Minimum 3 years of pastry production experience in a bakery, restaurant, hotel, or commissary kitchen preferred
Knowledge of baking fundamentals, pastry techniques, and production methods
Ability to read and execute recipes accurately
Strong organizational and time-management skills
Ability to work independently and efficiently
Strong attention to detail and commitment to quality
Flexible availability, including early mornings, weekends, and holidays
Ability to stand for extended periods
Ability to lift and carry up to 50 pounds
Ability to perform repetitive motions such as mixing, piping, rolling, and decorating

Job Responsibility

Prepare a variety of pastry products including cakes, cookies, breads, tarts, mousses, creams, fillings, and specialty desserts
Follow recipes, production schedules, and preparation lists accurately
Scale, mix, bake, decorate, and finish products according to company standards
Produce products in large quantities while maintaining consistency and quality
Ensure all products meet presentation and quality expectations
Maintain adequate stock levels of ingredients and finished products
Assist with inventory counts and ordering needs
Properly label, date, and store all products
Follow FIFO (First In, First Out) inventory practices
Monitor ingredient quality and report shortages or concerns

What we offer

Health Insurance
Dental Insurance
Vision Insurance
Life Insurance
Paid Time Off
401k
Dining Discounts

Fulltime

Multi-Unit Chef

Executive Sous Chef – Hamptons, NY. A high-volume, quality-driven culinary opera...

Location

United States , Amagansett

Salary:

100000.00 - 130000.00 USD / Year

Goodwin Recruiting

Expiration Date

Until further notice

Requirements

3+ years in a senior culinary leadership role within a high-volume, quality-focused environment
Strong background in production, commissary, or multi-outlet operations
Proven ability to lead teams, develop talent, and maintain high standards
Solid understanding of food cost, labor management, and inventory control
Highly organized, detail-oriented, and able to thrive in a fast-paced setting
ServSafe certification required
Spanish language skills a plus
Ability to work a flexible schedule including weekends and holidays
Comfortable in a hands-on role, including standing for extended periods and lifting up to 40 lbs

Job Responsibility

Oversee daily production to ensure quality, consistency, and efficiency across all kitchen operations
Lead and mentor culinary teams, maintaining strong standards in execution, sanitation, and food handling
Support menu development, seasonal updates, and ongoing culinary innovation
Manage inventory, purchasing, scheduling, and forecasting to meet operational needs
Drive accountability to SOPs, recipes, and quality standards across all production
Partner on hiring, training, coaching, and performance management of staff
Monitor food cost, labor, and overall kitchen financial performance
Collaborate on improving systems, workflows, and production methodologies

Fulltime

Relief Camp Manager / Housekeeper

LandSea provides accommodation and catering solutions for workforces in remote l...

Location

Canada , Edmonton

Salary:

22.00 - 25.00 CAD / Hour

Aramark UK

Expiration Date

Until further notice

Requirements

Minimum 4 years’ experience in a related field of work
preferably a large camp catering environment
3 or more years’ experience in a managerial role
Knowledge of Camp Manager Database programs and retail Point of Sale systems
Excellent interpersonal, verbal and written communication skills
Strong decision making and delegation skills
Strong knowledge and experience with Microsoft Office applications such as Outlook, Excel and Word
Superior organization and time management skills
Team player and can provide support, motivation and encouragement to others
Ability of administer and receive constructive feedback from both clients and LandSea employees

Job Responsibility

Ensure all paperwork is completed in a timely and accurate manner and submitted to the Operations Department as per the required timelines
Daily submission of Camp Manager reports such as P&L statements, commissary paperwork, purchasing and receiving, inventory, and kitchen reports. Also update camp numbers to ensure adequate qualified employees
Ensure completion and accuracy of all camp-related employee paperwork including staff change forms, incident reports, performance management and evaluation forms, WCB forms (injury reporting package) and timesheets
Oversee the cleaning of accommodation units and equipment as per LandSea cleaning schedule and Food Safe standards
Facilitate safety meetings (using the Daily Toolbox Meeting form) on the 1st and 15th of each month, ensuring that all staff report accidents, safety concerns, and work hazards. Meeting minutes should be forwarded to LandSea Head Office
Ensure all food items are properly stored, served, and discarded as per HACCP and Food Safe standards
Counsel/coach employees as required and involve the Catering Recruitment team as necessary, to provide direction on disciplinary matters where appropriate
Oversee portioning of food items in accordance to client contract and Landsea Policies, Procedures and Best Practices to ensure food costs and product inventory are kept within budget
Ensure meal sheets are filled out neatly and accurately and ensure that the client and Chef sign each sheet
Submit client and third-party meal sheets each week including customer/client name, Camp number and location with legal land description number

What we offer

Overtime pay
Inbound and Outbound travel paid for by Landsea
Partial uniform is proved
Company and team building events
Meals and on-site accommodation
Employee Assistance program
Wellness benefits
Career growth opportunities

Fulltime

Executive Chef

The Executive Chef is responsible for all culinary operations of multiple restau...

Location

United States , Sacramento

Salary:

92243.00 - 111809.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Post-secondary, culinary arts school or four-year university
Minimum of 5 years managerial or supervision experience in the culinary/food service
Certified in Serve Safe Management certification course
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
Demonstrates organization and multi-project time/issue management
Ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job Responsibility

Supervises the day to day activities of culinary supervisory staff
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
Oversees the Commissary and serves as a primary contact with food vendors
Prices and orders food and kitchen supplies
Maintains effective cost control, by managing the food management inventory system
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
Identifies hiring, firing, advancement, development, promotion of culinary management staff

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Executive Chef - Head Baker

LifeWorks is seeking an experienced Executive Head Baker to lead a high-volume, ...

Location

United States , Bentonville

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 5 years of professional baking experience, preferably in a high-volume establishment
Advanced knowledge of bread fermentation, laminated doughs, and pastry techniques
Strong creative skills for seasonal menu development and specialty baked goods
Demonstrated leadership experience managing and developing kitchen teams
Ability to manage early morning production schedules and perform effectively during high-volume seasonal demand
Maintaining strict food safety standards in accordance with corporate policies

Job Responsibility

Lead daily production of artisan breads, bagels, muffins, scones, desserts and laminated pastries
Develop seasonal baked goods menus aligned with corporate standards on business dining environment
Maintain strict quality control over flavor, texture, presentation, and product consistency
Standardize recipes and manage portion control to support food cost management
Supervise, train, and mentor bakery staff including Baker Assistants and pastry team members
Manage inventory, ingredient ordering, and proper storage of all bakery supplies
Ensure compliance with all food safety, sanitation, and labeling standards
Coordinate custom desserts and specialty cakes for corporate events
Maintain an organized, efficient, and clean bakery workspace and equipment in commissary operation

Culinary Supervisor (Commissary)

The Culinary Supervisor position will report to the Executive Chef / Sous Chef a...

Location

United States , Anaheim

Salary:

27.00 USD / Hour

Legends Global

Expiration Date

Until further notice

Requirements

Must be at least 18 years of age
Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility
full service casual dining preferred
Ability to interact with co-workers
Extensive knowledge of food and beverage menu, specials and services offered
Ability to assure compliance with company service standards, company inventory and cash control procedures
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Ability to multi task in a fast paced, team orientated setting
Ability to read, speak and write in English
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds

Job Responsibility

Coordinate the day to day operations for the Commissary Department
Set up and prepare all food items
opening and closing duties
replenishment and rotation of stock as directed by the Executive Chef
Set up of non-food items for shift
high level of sanitation awareness and conscientiousness
professional, safe, and efficient manner
Inputting daily event sheets and daily reports
Production of menu items in a timely manner and in accordance with company standards
Ability to follow directions precisely and consistently

Parttime

Demi Chef de Rang

Reporting to the Restaurant Manager, responsible for ensuring exceptional servic...

Location

France , Megeve

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Must possess the legal right to work in France at the time of application
Fluency in French and English

Job Responsibility

Ensure exceptional service and attention to Guests
Describe food and beverage selection to Guests
Close Guest checks
Be highly visible in the operation
Deliver superior service
Provide an attentive and distinctive experience for Guests
Be familiar with menus and wine list
Monitor order progress
Coordinate the activities of the commis de rang
Assist the Chef de Rang in monitoring, controlling and replenishing commissary, cellar and linen orders

What we offer

Uniform supplied and laundered for operating staff
One meal per shift at Employees’ Cafeteria
Bonus at the end of second consecutive season
Fully equipped living experience in Staff House
Dedicated shuttle service
Room provided (shared or single)
Monthly housing allowance for those finding own accommodation
Exclusive discounts at restaurants, ski pass, access to Mont Blanc Tunnel, Saint-Gervais thermal baths, Sallanches cinema, and other local attractions
Staff Party

Fulltime

Select Country

Commissary Chef

Job Description

Job Responsibility

Requirements

Looking for more opportunities?

Commissary Chef

Commissary Chef

Production Pastry Cook

Multi-Unit Chef

Relief Camp Manager / Housekeeper

Executive Chef

Executive Chef - Head Baker

Culinary Supervisor (Commissary)

Demi Chef de Rang

Our AI answers in your language