Chef de Cuisine

About the role

As the Chef de Cuisine, you are the creative force and operational leader behind our kitchen, setting the tone for exceptional culinary experiences. At LifeWorks, this role brings refined cuisine to life across our sophisticated, design-forward environments, overseeing every detail of kitchen operations while delivering food that’s as inspired as the settings we serve.

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers looks at each opportunity as an experience—not a requirement—and delivers out-of-this-world, truly sensory experiences that feed company culture. From the beginning of each client relationship, the team establishes transparency with its partners, from space design and delivery to marketing of the final, branded product.

This position requires travel across the San Francisco Bay Area.

Responsibilities

• Trains and leads kitchen personnel
• Supervises and coordinates all related culinary activities
• Estimates food consumption and requisitions or purchases food
• Selects and develops recipes and standardizes production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation and maintenance, and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction 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.

Requirements

• At least 2-3 years in a related position; experience with corporate or fine-dining is preferred
• At least 2-3 years of post-high school education, preferably a culinary degree
• Advanced knowledge of the principles and practices within the food profession
• Experiential knowledge of management of people and/or problems
• Verbal, reading, and written communication skills