Chef de Cuisine - Western New England University

About the role

The Aramark Chef de Cuisine at Western New England University is the lead culinary person responsible for supervising all culinary operations for the location.

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 proper safety and sanitation in the kitchen
• Oversees special catering events and may offer culinary instruction or demonstrate culinary techniques
• Job duties may change or new ones may be assigned without formal notice to meet commitments

Requirements

• At least 2-3 years in a related position
• 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

Benefits

• Comprehensive medical, dental, and vision coverage
• Work/life resources
• Retirement savings plans (e.g., 401(k))
• Paid days off, including parental leave and disability coverage

Benefits vary by location and are subject to legal requirements, employee eligibility, and work location.

Pay

Salaried rate: $70,000.00 to $75,000.00.