Chef de Cuisine - Caprock

About the role

The Chef de Cuisine role at Caprock involves room and board, competitive salary, benefits, and the opportunity to lead kitchen operations in a high-volume food service environment.

Responsibilities

• Train, manage, and support kitchen personnel in daily culinary operations.
• Supervise and coordinate culinary activities related to food production, preparation, service, and presentation.
• Select, develop, and standardize recipes to ensure consistent quality and production standards.
• 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.
• Able to train, coach, and lead kitchen team members in a fast-paced food service environment.
• Able to maintain food safety, sanitation, quality, and presentation standards.
• Able to support high-volume dining, residential dining, catering, and prepared food operations.
• Able to work collaboratively with food service leadership and other departments.

Qualifications

• Advanced knowledge of culinary principles, food production, kitchen operations, and food service standards.
• Experience managing people, solving problems, and supporting daily kitchen execution.
• Strong oral, reading, and written communication skills.
• Able to train, coach, and lead kitchen team members in a fast-paced food service environment.
• Able to maintain food safety, sanitation, quality, and presentation standards.
• Able to support high-volume dining, residential dining, catering, and prepared food operations.
• Able to work collaboratively with food service leadership and other departments.

Skills

• Leadership skills.
• People management skills.
• Food safety and sanitation knowledge.
• Menu planning and execution skills.
• Equipment operation and maintenance skills.
• Collaboration and teamwork skills.

Benefits

This position includes room and board, competitive salary, benefits, and the opportunity to grow with Aramark Nexus.

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

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