The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

The Culinary Specialist at Aramark is responsible for assisting the manager with food/meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves preparing quality food and baked goods, maintaining accurate food storage, serving food according to schedules, and adhering to food safety regulations.

Dietary Aide

Culinary Specialist

The Cook at Sunrise Senior Living is responsible for the proper, timely, and safe preparation and service of food according to established recipes, while adhering to all food safety and sanitation requirements. This role involves managing all food production in the absence of the Dining Services Coordinator, ensuring high standards for food taste and quality, and maintaining a safe and orderly kitchen. The Cook also performs various cleaning and maintenance duties, and is expected to actively participate in team goals and contribute to the overall engagement programs for both residents and team members.

Cook

The Culinary Specialist at Charlottesville Health and Rehab, under Aramark, is responsible for assisting in food and meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves a variety of tasks including preparing quality food, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist - Charlottesville Health and Rehab

As a Cook at Kimpton The Forum Hotel, you will be responsible for providing guests with excellent food quality and consistency in an attractive environment, with professional service. This role involves hard work, a passion for crafting quality dishes according to restaurant specifications, and maintaining sound working relationships with teammates. You will act as an ambassador for the restaurant, creating personal experiences for guests, and developing relationships that compel them to return.

Cook  -  Kimpton The Forum Hotel

As a Sous Chef at Kimpton The Forum Hotel, you will work in collaboration with the Executive Chef to create innovative and delicious food. This role involves team leadership, communication, training, development, problem resolution, and providing outstanding service to guests. You will act as an advocate for the restaurant, creating personal experiences for guests, and developing relationships that compel them to return.

Sous Chef  -  Kimpton The Forum Hotel

Sous Chef

Aramark SeniorLIFE+ is seeking a Manager of Culinary Services to join us at Charlottesville Health and Rehab in Charlottesville, VA. This role involves planning, guiding, and executing contracted services for a single client or a client outlet, with a focus on food service but potentially including facility support and custodial services. The Manager of Culinary Services is a key operations leader responsible for developing and executing service solutions to meet customer needs and tastes, ensuring operational excellence and profitability.

Manager of Culinary Services

The Lead Cook at ARAMARK is responsible for cooking and preparing food using standard recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role involves supervising employees, delegating responsibilities, and ensuring the safety and quality of food products. The Lead Cook may also be tasked with training staff, maintaining work areas, and providing excellent customer service.

Lead Cook

The PM Cook Level I at Omni Hotels is responsible for the daily preparation of food items in the pantry, hot line stations, and other areas of the kitchen, including banquet, as well as assisting the Executive Chef and Sous Chefs in overall kitchen management and productivity of employees. This role requires flexibility with PM hours and offers an opportunity for professional development in a diverse and supportive work environment.

Cook I - PM

Cook I

The Executive Chef at ARAMARK oversees chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role involves managing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, and ensuring the final presentation and service of food meet quality standards.

Executive Chef - Federal Executive Institute

Executive Chef

Elior North America is seeking a skilled and experienced Event Chef to lead meal service and a kitchen staff for various events at Historic Thomas Jefferson's Monticello. This part-time, on-call role involves training kitchen staff, ensuring correct stock for event menus, and ensuring adherence to safety and sanitation policies. The position offers weekly pay, flexible schedules, a referral program, and opportunities for growth.

Event Chef

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work within the Heart of House, directly involved in the production of all Buffalo Wild Wings food items. This role is key in creating legendary experiences for guests by working across multiple stations including Chip, Shake, Grill, Southwest, and Expo. The position offers access to benefits, continuous learning, and advancement opportunities.

Kitchen Team Member/Cook

The Cook II at The Federal Executive Institute is responsible for preparing food in large quantities using various cooking methods to make it suitable for eating. This includes preparing meat, poultry, fish, and vegetables, making gravies, soups, sauces, and other dishes. The role also involves supervising hot and cold food production, ensuring kitchen sanitation, and assuming responsibility in the absence of the PM Lead Cook.

Cook - The Federal Executive Institute

Cook II

The Cook position at Morrison Healthcare at UVA Health involves preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness in the kitchen, and operating and maintaining kitchen equipment. The position requires kitchen experience and offers a full-time schedule with rotating weekends.

COOK (FULL TIME)

As a Cook at ARAMARK's Brandon Ave Food Court, you will be responsible for preparing a variety of food items according to production guidelines and standardized recipes. This role involves setting up workstations, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will have the opportunity to flex your creativity in food preparation, experimenting with different cuisines, flavors, and cooking styles, all while adhering to Aramark's safety policies and procedures.

Cook-Brandon Ave Food Court

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