Chef Manager

ARAMARK Parks And Destinations in Irving, TX

  • Type: Full Time
position filled

Overview

Aramark (NYSE: ARMK) proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter.

Description

ESSENTIAL FUNCTIONS :

As the  Chef Manager,  you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Responsibilities:

  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
  • Estimate food consumption and requisition or purchase food;
  • Select and develop recipes as well as standardize production recipes to ensure consistent quality;
  • Establish presentation technique and quality standards, and plan and price menus;
  • Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
  • Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
  • Qualifications

  • Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
  • Requires advanced knowledge of the principles and practices within the food profession.
  • This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills. 

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