We are seeking a highly skilled and passionate Chef de Cuisine to lead a commissary kitchen culinary team. The ideal candidate will have extensive experience in large-scale food production, food safety protocols, exceptional leadership skills, ad a deep passion for culinary excellence. Reporting to the Executive Chef, the Commissary Chef de Cuisine will be responsible for overseeing all aspects of the kitchen operations, including production, and team management. This position offers a balanced work-life schedule with operations running Monday through Friday, allowing weekends off.
Lifeworks Restaurant Group, an independently operated of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement- and deliver out of this work-truly sensory experiences, feeding company culture. From the beginning of each relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting LifeWorksrestaurantgroup.com
• 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
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
• 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
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