Chef de Cuisine - Denali Park Village

Location US-AK-Anchorage
Posted Date 2 days ago(2/15/2018 9:42 AM)
ID
141657
Category
Culinary
Employment Type
Fulltime-Temporary

Overview

Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

 

Aramark’s leisure group specializes in lodging, recreation, conference centers and meeting services. The scope of our operations includes lodging, conference and meeting space, houseboats and other marine activities, retail merchandise, casual and fine dining experiences, and interpretive tours in some of this country's most pristine protected lands and national parks. We have been active partners with the National Park Service for over 20 years, providing high-quality visitor services in numerous locations across the United States. We are one of the nation’s leading managers of conference centers with a strong focus on customer experience. We are considered a premier provider of professional services by clients and competition alike, committed to providing high-quality recreation, hospitality and authentic experiences to clients and visitors from all over the world.

Description


 
Position Summary:
The Chef de Cuisine oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff. The Chef de Cuisine assists the Executie Chef by managing kitchen production and employees. The Chef de Cuisine is primarily responsible for cooking all food orders in an efficient manner, ensuring all meals are served and presented on a plate in an attractive manner. In addition, this chef prepares food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. The Chef de Cuisine always ensures quality consistency by following recipe cards and production and portion standards.  Also, the Chef de Cuisine plays a key role in ensuring a sufficient inventory is maintained in order to meet daily needs, record deliveries, deal with discrepencies and assist with storage. .
 
Essential Functions:

  • Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded
  • Read and follow recipes – prepare and cook hot and cold food items
  • Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
  • Prepare and plate final food products ensuring an attractive presentation is achieved
  • Ensure all food orders are completed in an efficient manner
  • Order and receive food product from vendors – check in by item on invoice and input in receiving log
  • Assist in conducting food and beverage inventories – note any out of stock items or possible shortages
  • Maintain a strong working knowledge of culinary trends and use them where appropriate
  • Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
  • Ensure cleanliness and high sanitation standards are maintained at all times
  • Organize and maintain stock rooms and walk-in refrigerators
  • At the end of the shift return all food items to designated storage areas - cover and date all perishable items
  • Train line cooks on all aspects of the role, helping to enhance their cooking skills
  • May be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updated
  • Must be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidays
  • Must be well groomed and maintain a high level of professionalism at all times
  • Must perform all miscellaneous duties assigned by upper management
  • Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
  • Report to work on time and in complete uniform
  • Other duties as assigned

Status and Scope:

  • Reports to the Executive Chef
  • Must be able to work independently and finish tasks in a timely manor
  • Must be able to read and follow recipes
  • Must be focused on safety and sanitation

Qualifications

Qualifications:

  • Must complete Serve Safe Food Handlers certification
  • Must be fluent in the English language both spoken and written – able to read & interpret documents such as safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedure manuals
  • Must have at least 3 years experience in working in a high volume kitchen or equivalent schooling
  • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry
  • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
  • Solid supervisory, organizational and time management skills are required
  • P&L accountability and/or contract-managed service experience is desirable
  • Experience with and knowledge of all Microsoft Outlook applications required

Equipment Used:
Oven, Mixer, Grill, Steamer, Calculator, Dishwasher, Cutlery, Telephone, Chef Knives
 
Travel Requirements:   Little or No Travel (>10%)
 
Lifting Requirements:  
MEDIUM - Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

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