Chef de Cuisine-University of Rochester at Aramark

Job Description

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

COMPENSATION: The salary range for this position ranges from $60,000 to $66,000, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.?

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If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.?

Job Responsibilities

?    Trains and leads kitchen personnel
?    Supervises/coordinates all related culinary activities
?    Estimates food consumption and requisition or purchase food
?    Selects and develops recipes and standardize production recipes to ensure consistent quality
?    Establishes presentation technique and quality standards, and plans and prices menus
?    Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
?    Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

At HTCG, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

?    Requires at least 2-3 years in a related position
?    Requires at least 2-3 years of post-high school education, preferably a culinary degree
?    Requires advanced knowledge of the principles and practices within the food profession
?    Requires experiential knowledge of management of people and/or problems.
?    Requires verbal, reading, and written communication skills

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

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