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. Associated topics: corporate, dining chef, executive chef, executive kitchen, pantry, restaurant chef, salad chef, service, service manager, sous
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.