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Chef de Cuisine - University of Tennessee- Knoxville, TN Thank You

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Knoxville, TN
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12/15/2012 10:19 AM
ARAMARK Sports And Entertainment:
The Sports and Entertainment division within **MEMBERS ONLY**SIGN UP NOW***. serves more than 200 premier stadiums, arenas, convention centers and concert venues. Since 1975 we've created culinary memories throughout the United States. The secret to our success is that we start with great food and a well managed facility. We understand that ensuring a memorable experience for our customers goes far beyond the food we serve.

We are currently seeking a Chef de Cuisine for the ARAMARK operation at the University of Tennessee in the concessions department.
Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the stadium.
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.
Provide support to other locations within assigned district as assigned by Executive Chef/District Chef.
Seasonal responsibilities would be the following:
January-May -baseball and Olympic sports
June-July- Preparing for football, writing menus, build diagrams, new items, creating a culinary team for prep and game day ect...
August - Dec - Football, Arena
Candidate will possess two to three years of post high school education, preferably a culinary degree.
Two to three years experience as a Sous Chef/Chef de Cuisine or related culinary position is required.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
This position requires event based hours that will include some evenings, weekends and holidays.

Company info

ARAMARK Corporation
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