Chef de Cuisine - USC Galen Center

US-CA-Los Angeles
2 months ago(11/29/2017 12:52 PM)
Employment Type


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 or connect with us on Facebook and Twitter.


We are recruiting an Executive Chef to join our operation at USC Galen Center! 




The Executive Chef is responsible for maintaining managerial oversight of all quality food assurance process, ensuring the operation is provided with a wide variety of foods to meet the needs of various food outlets and banquets and coordinating the work of salaried and hourly direct reports. The Executive Chef leads and trains a large group of union and non-union associates in multiple work areas.  The position is responsible for continuous innovation and forward movement within the culinary operation at an assigned location.




Key Result Area: Supervision

  • Supervises the training and cross-training of assigned kitchen associates for various phases of food preparation including Aramark’s food safety and quality assurance process
  • Serves as liaison between kitchen and other departments, ensuring communication and resolution of problems
  • Researches, recommends and implements new policies and procedures relating to food preparation
  • Sets long and short term goals for the preparation and presentation of food
  • Assist with Stewarding directive in the kitchen
  • Lead and drive compliance with the food management process


Key Result Area: Food Preparation

  • Supervises, expedites and participates in assigned food preparation, in accordance with standards of quality, quantity, taste and presentation, ensuring taste, temperature and visual appeal
  • Supervises the presentation and return of food
  • Stores food items in refrigeration boxes to prevent contamination
  • Ensures the satisfaction of guest requests for special food items
  • Supervises the creation of attractive food displays
  • Manage/ support the food management process


Key Result Area: Administration

  • Completes daily and weekly scheduling and payroll reporting using ABI
  • Ensures accuracy of all information in ABI driving financial targets and managing to labor budgets
  • Maintains compliance with Collective Bargaining Agreement (CBA); receives and resolves employee concerns during step one process
  • Researches employee grievances and serves as company representative at Board of Adjustment hearings
  • Attends Culinary/BEO/Manager meetings to ensure coordination of activities
  • Ensures all food preparation areas are clean, stocked and maintained
  • Enforces and implements departmental policies, rules and regulations
  • Ensures requisitions, orders and food transfers are completed daily
  • Creates and implements recipe cards, and introduces and tests new items
  • Ensures compliance with purchasing and receiving programs/procedures
  • Maintains compliance with food safety and sanitation programs and procedures
  • Maintains vigilance over controllable costs – food, labor, equipment, maintenance
  • Review financials- weekly, mid-month, end of month P&L review
  • Reviews production quantities, and verifies special food requests with Executive Chef
  • Creates menus – cost, sourcing, tasting, recipe, training
  • Ensures correct production count prior to functions by reviewing contracts and forecast sheets
  • Maintains open communication with sales department- specialty requests, last minute changes, planning for scheduled shows
  • Miscellaneous duties as assigned




  • Ability to communicate effectively and manage upwards, downwards and laterally with a strong sense of tact and diplomacy
  • Demonstrated ability to effectively manage competing priorities and maintain composure in a high volume, busy environment
  • Strong people skills – ability to interact with clients, associates and guests in a professional, results-oriented manner
  • Strong administrative skills – demonstrated ability creating and working with spreadsheets, MS Excel, Word and Outlook
  • Occasional travel to support area venues and major events required




  • Culinary Bachelor’s or Associates degree preferred
  • 5-7 years’ experience in a senior-level, salaried, Sous Chef, Chef de Cuisine or Executive Chef role in a high volume sports, entertainment, convention center or Catering environment required
  • 3-5 years’ experience managing associates in a union environment required
  • Bilingual English/Spanish a plus


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