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|Chef de Cuisine|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Applicants to this position must reside within a 90 mile radius of the property.|
|Position Description:||Interested Applicants Must Apply Online Below|
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.
ARAMARK Sports And Entertainment:
The Sports and Entertainment division within ARAMARK Corporation serves more than 200 premier stadiums, arenas, convention centers and concert venues. Since 1975 we've created culinary memories throughout the United States. The secret to our success is that we start with great food and a well managed facility. We understand that ensuring a memorable experience for our customers goes far beyond the food we serve.
We are currently seeking a Chef de Cuisine for the the ARAMARK operations at the Washington State Convention Center in Seattle, WA.
This position will be responsible for training and managing kitchen personnel and supervise/coordinate all related culinary activities.
Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen.
The Sous Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
This position reports to the Executive Chef.
Ideal candidates will possess a bachelor's or related culinary degree with 5-7 years of full service kitchen & management experience, preferably including 2-5 years of high volume convention/conference center experience.
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Previous experience with food production, purchasing processes and daily food service operations is required.
Ability to manage in a diverse environment with focus on client and customer service.
Strong organizational skills and the ability to introduce and implement programs and brand development.
Must be flexible to work event and sport schedules that will include some nights, weekends and holidays.
|Job Profile: |
|Position: ||Chef de Cuisine|
|Start Date: ||2 Weeks|
|Job Category: ||Catering|
|Job Type: ||Full-time|
|Experience: ||4 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Washington|
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