Chef de Cuisine - Caprock

About the role

The Chef de Cuisine at Aramark Nexus, specifically for the Caprock community, oversees daily culinary operations, food production, menu execution, recipe standards, kitchen team leadership, food safety, sanitation, and overall food quality. This role is ideal for candidates with experience in culinary leadership roles such as Chef de Cuisine, Executive Sous Chef, Sous Chef, Kitchen Manager, Culinary Manager, Lead Chef, or Food Production Manager.

Responsibilities

• Train, manage, and support kitchen personnel in daily culinary operations.
• Supervise and coordinate culinary activities related to food production, preparation, service, and presentation.
• Estimate food consumption and requisition or purchase food and supplies as needed.
• Select, develop, and standardize recipes to ensure consistent quality and production standards.
• Establish presentation techniques, quality standards, and production expectations for the culinary team.
• Support menu planning, menu pricing, and recipe execution.
• Maintain proper safety, sanitation, food handling, and cleanliness standards in the kitchen.
• Oversee special catering events and support additional food service needs as required.
• Provide culinary instruction, coaching, and demonstrations to support team development.
• Monitor food quality, consistency, portion control, and overall guest or resident satisfaction.
• Partner with food service leadership to support daily operations, labor needs, inventory controls, and financial performance.
• Help create a positive, safe, and accountable kitchen culture focused on teamwork and service.

Requirements

• Must be 18 years of age or older.
• Requires 2 to 3 years of experience in a culinary, kitchen leadership, food production, or related position.
• Requires 2 to 3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of culinary principles, food production, kitchen operations, and food service standards.
• Requires experience managing people, solving problems, and supporting daily kitchen execution.
• Strong oral, reading, and written communication skills.
• Ability to train, coach, and lead kitchen team members in a fast-paced food service environment.
• Ability to maintain food safety, sanitation, quality, and presentation standards.
• Ability to support high-volume dining, residential dining, catering, and prepared food operations.
• Ability to work collaboratively with food service leadership and other departments.

Qualifications

• Hands-on chef leadership experience in a unique workforce housing and hospitality setting.
• Comfortable leading culinary teams, managing high-volume food production, solving operational challenges, and maintaining a strong standard of food quality and service.
• Experience in hotels, restaurants, campus dining, senior living dining, healthcare food service, corporate dining, catering, or high-volume hospitality operations can translate well to this role.
• Located outside Pampa, Texas, with room and board included with this position.

Skills

• Leadership and management skills.
• Food safety and sanitation expertise.
• Menu planning and execution.
• Team training and development.
• Operational problem-solving.
• High-volume food service experience.

Benefits

• Competitive salary range of $55,000 to $70,000 annually.
• Included room and board.
• Aramark’s comprehensive benefit programs, including medical, dental, vision, retirement savings plans, paid time off, parental leave, disability coverage, work/life resources, and additional benefits.

Pay

The salary range for this position is $55,000 to $70,000 annually. This is Aramark’s good faith and reasonable estimate of the compensation for this position at the time of posting.

Schedule

Schedule may include days, evenings, weekends, and holidays based on business needs.