08/22/2012 09:55 AM
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 ****.
ARAMARK Sports And Entertainment:
The Sports and Entertainment division within **MEMBERS ONLY**SIGN UP NOW***. 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 ARAMARK operations at the Verizon Center in Washington, DC with support to Jiffy Lube Live in Bristow, VA.
As Chef de Cuisine, you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for our operations.
You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
The Chef de Cuisine supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the ARAMARK Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate and perform special projects and other responsibilities as assigned.
Provide support to other locations within assigned district as assigned by Executive Chef/District Chef.
Ideal candidates will possess a culinary degree, and 2 to 3 years experience as a Chef de Cuisine in a restaurant with sales exceeding $4 million or 5 to 7 years experience as the Chef de Cuisine of a high volume stadium, arena, convention center or conference center.
We require advanced knowledge of the principles and practices within the food profession; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
This position requires event based hours that will include some evenings, weekends and holidays.