Douglas Sous Chef - Harvest Table Culinary Group

Location US-NY-Rochester
Posted Date 2 weeks ago(11/22/2021 1:27 PM)
ID
369329
Category
Culinary
Employment Type
Fulltime-Regular

Overview

The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here at http://careers.aramark.com or connect with us on Facebook, Instagram and Twitter.

Description

Responsibilities:

  • Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
  • Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
  • Supervise and participate 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.
  • 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.

Qualifications

Qualifications:

  • Candidate will possess two to three years of post-high school education, preferably a culinary degree.
  • Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
  • Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
  • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

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