Chef Manager - Leisure
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.
Our Leisure group within SLC specializes in serving consumers; recreational and entertainment needs in national and state parks, zoos, aquariums, science centers, museums and other day-use cultural attractions.
The scope of our operations includes operating lodging, conference and meeting space, houseboats and other marine activities, retail merchandise shops, fine dining restaurants, 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 and various zoos, aquariums, and other cultural attractions for over 20 years, providing high-quality visitor services in numerous locations across the United States in over 12 states. 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.
Some of the national and state parks in which we operate include:
Asilomar Conference Center, California
Denali National Park, Alaska
Glacier Bay, Alaska
Lake Powell Resorts and Marina, Arizona
Zephyr Cove Resort & Marinas, Nevada
Mesa Verde National Park, Colorado
Olympic Peninsula, Washington
Togwotee Mountain Lodge, Wyoming
As the Chef Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
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;
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
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.
If interested, submit résumé to: