Catering and Culinary Roles
We offer a wide range of opportunities to suit people looking for a career in the culinary sector. These can range from kitchen porter or general assistant positions to head chefs and food development managers. Whatever your experience, we will have something to match what you're looking for.
Executive Head Chef
Our largest operations will often recruit an Executive Head Chef specifically for that operation. The Executive Head Chef runs the food service operations and works closely with the ARAMARK General Manager to deliver the contract's food service requirements and to meet and exceed the expectations of clients and customers alike. The Executive Head Chef is responsible for the whole food production process, possibly for a large site population or multiple sites, and provides creative flair, innovation, and direction to other team members. The Executive Head Chef may be called upon to supervise large functions and assist in food production where necessary, as well as promoting a good relationship with customers at all times – dealing with customer feedback in a professional manner. The Executive Head Chef will also assess the training needs of their team and deliver this training where appropriate, as well as maintaining and adhering to strict health and hygiene standards.
Head Chef
The Head Chef works closely with the whole food production team to organise and deliver excellent daily food service on site. This will include planning menus, organising staff, placing food orders and checking their delivery, as well as ensuring that all food storage areas, utensils and equipment meet health and safety regulations. In this vital role, the Head Chef will put forward and discuss new menu ideas with the Executive Head Chef or General Manager, suggest improvements and be a source of motivation for the whole food production team.
Sous Chef
The Sous Chef is responsible for the food preparation, supervising the team and managing the kitchen. The Sous Chef often acts as deputy to the Head Chef and ensures that the food service operations run smoothly each meal time, every day.
Chef de Partie
A Chef de Partie is responsible for the smooth running of a particular area of the kitchen and sometimes managing a small team in this area. This is where you can learn and improve your chosen area of specialisation, for example if you want to focus on pastry skills a Chef Patissier will be responsible for the pastry section.
Commis Chef
At Commis level, you are still very much in training, being supervised and learning your craft. It usually takes three years for you to move to the next level if you are new to the role. During your time as a Commis Chef, you will learn about health and safety in the kitchen, knife handling skills, how to organise your workstation to be most efficient, food production processes, healthy eating as well as how to cook and prepare excellent meals. During your time as a Commis Chef, you should have the opportunity to gain your NVQ Level 1 and 2 Qualifications.
Training and Development
Whatever the role, our people can continually develop their skills through regular assessments and training programmes, which are tailored to their specific needs. All new employees undertake a comprehensive induction programme, providing the foundations for their successful career with us. If you have an interest in learning to become a chef, the Commis Chef role is your first step where you learn the foundation craft skills.
As one of our key chefs, you could be given the opportunity alongside some of the UK's finest and, through the International Guest Chef Exchange, you could be swapping places with your international colleagues, learning news skills and gaining fantastic experiences overseas.
