• Chef de Cuisine- Walter E. Washington Convention Center

    Location US-DC-Washington
    Posted Date 4 months ago(5/23/2019 2:46 PM)
    ID
    235287
    Category
    Culinary
    Employment Type
    Fulltime-Regular
  • Overview

    About Aramark
    Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world.  Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.  Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

     

    Description

    The Walter E. Washington Convention Center, an extraordinary 2.3 million-square-foot conventions and meetings facility, is equipped to handle events of all sizes, from small groups and break-out meetings to events for 500 to 42,000 attendees. One of the most energy-efficient buildings for its size, the Convention Center includes a range of mixed-use exhibit spaces, 198,000 square feet of flexible meeting space with a total of 77 break-out rooms and the largest ballroom in the region. Whatever the size of the event, the service of the Convention Center staff is unparalleled.  

     

    We are currently seeking a Chef de Cuisine for the Aramark operations at Walter E. Washington Convention Center.

     

    Responsibilities:

    • Oversees and manages culinary team to meet production, presentation, and service excellence standards.
    • Responsible for developing and executing culinary solutions to meet guest needs and tastes.
    • Applies culinary techniques to food preparation and manages the final presentation and service of food.
    • Oversees the food operation within the location.
    • Manages the performance, attendance, customer service, appearance and conduct of the culinary team.
    • Work with human resources to recruit and onboard culinary staff.
    • Focuses on culinary excellence, innovation and the experience for the customer in order to support operational excellence.
    • Coach associates by creating shared understanding about what to be achieve and how it is to be achieved.
    • Implement and monitor menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
    • Be a leader in ensuring excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options.
    • Develop and implement relevant culinary trainings to increase knowledge and ability of culinary staff.
    • Assist with the development and management of the annual operational budget which includes, the estimation and management of food and labor cost goals.
    • Maintains food cost at reasonable levels without affecting quality of set standards.
    • Monitor and direct the culinary brigade to ensure that recipes and portion standards are followed, and any adjustments made, adhere to Aramark standards according to the QA process.
    • Estimate food consumption and requisition or purchase food.
    • Select and develop recipes as well as standardize production recipes to ensure consistent quality.
    • Establish presentation technique and quality standards, and plan and price menus;
    • Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen.
    • Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards.
    • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
    • Ensure compliance with Aramark SAFE food, occupational, and environmental safety polices in all culinary and kitchen operations.
    • Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

    Qualifications

    • Degree from an accredited Culinary Institute preferred but not required. Bachelor’s degree preferred.
    • Ideal candidates will possess 2-3 years of post-high school education, preferably a culinary degree, and 2-3 years in a related position with this company or other organization(s).
    • Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic, risk or liability level.
    • Knowledge of food safety, sanitation, food products, and food service equipment.
    • ServSafe Certified.
    • Passion for food trends, flavors, innovation and recipe development.
    • Requires advanced knowledge of the principles and practices within the food profession.
    • This includes experiential knowledge required for management of people and/or problems.
    • Requires oral, reading and written communication skills. 
    • Previous union experience is preferred.

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