Chef - National Conservation Training Center


Shepherdstown, WV

Job Description

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.

This working Chef’s position will be responsible for culinary operations, including quality & cost control, staffing, training, safety, sanitation, and menu development with a focus on the use of fresh and sustainable foods. This position reports to the Food and Beverage Director. Shift Hours typically occur between 10:00AM – 7:30PM Sunday through Thursday, however flexibility is necessary depending on business needs.


Works directly with the entire Food and Beverage Management team to maintain a superior kitchen operation and leads by example in all facets of the Food and Beverage Department.
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards.

Possess a comprehensive knowledge of Prima Web or another web-based food production, recipe, and menu analysis system including creating and maintaining calorie count and common allergens for menu items.

Develops seasonal menus that maximize the use of fresh foods, minimizes the use of processed foods, and offers a balance of healthy food choices including vegetarian and vegan options.

Seeks out organic, local & sustainable food products that meet customer demand and client goals within budgetary parameters and Aramark guidelines.

Manages culinary team to ensure quality in final presentation of food.

Trains and manage culinary and kitchen employees to use best practice food production techniques.

Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.

Rewards and recognize employees.

Plan and execute daily pre-meal meetings.

Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.

Ensures that food inventory and product utilization meet or exceeds the expectations of both Aramark and NCTC Management.

Implements and enforces quality control checks, ordering and inventory systems, and Dept. of Health code compliance.

Responsible for delivering on food and labor targets and understands performance metrics set forth by the Food and Beverage Director, General Manager and Aramark.

Creates menus for special events and works with the culinary and management teams to ensure these functions exceed customer expectations.

Ensures compliance with NCTC operating plans and maintains effective client and customer rapport to create a mutually beneficial business relationship.

Ensures superior sanitation, a safe work environment and maintains Serv Safe certification.


Successful candidates should have a two-year degree from a culinary arts school or program from an accredited college.

Should possess at least three years of experience at the sous chef level or higher and in managing a kitchen staff of 15 – 20.

Experience and training should be in the following areas for a food services operation that provides breakfast, lunch and dinner to approximately 250 guests per meal period: Food preparation and quality control, supervision and training, menu planning, nutrition, catering, budgeting, ordering and inventory.

Submission Deadline


If interested, submit résumé to:

Rashaad Schell


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