Job Description

Aramark is currently seeking a Chef de Cuisine to support Wells Fargo Center, home of the Philadelphia 76ers and Flyers! This position will focus on the oversight of culinary operations, planning, preparing, and executing concessions operations for sports and special events. 

This Salaried Full-Time position offers a wide array of comprehensive benefit programs and services. We designed our benefits to promote a culture of health and wellbeing. Additional information below or click here to learn more. 

Job Responsibilities

• Oversee the culinary team supporting daily operations and special events at the arena
• Manage menu design, development, and costing, create production sheets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends 
• Maintain effective client and customer rapport 
• Coach and develop culinary and kitchen employees on best practice food production techniques
• Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data 
• Ensure proper culinary standards are met for food production, presentation, and service
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards 
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase 
• Comply with all applicable safety, health, and union policies, rules and regulations

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.  

Qualifications

• Culinary degree preferred  or at least 3 years of related culinary leadership experience required in catering, special events, or high-volume settings
• Requires advanced knowledge of the principles and practices within the food profession
• Must have ability to maintain effective client and customer rapport for mutually beneficial business relationships 
• Must have excellent communication and organizational skills
• Must be comfortable working in a collaborative team dynamic
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to walk and stand for extended periods of time
• Must have availability to work event-based hours including evening, weekend, and potentially holiday hours

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