We are seeking a passionate and experienced culinary professional who can elevate the dining experience at the Pennsylvania Convention Center by bringing creativity, leadership, and a commitment to excellence to every event we host.

The Chef de Cuisine will be a part of an accomplished and collaborative culinary leadership team.

Working at the Pennsylvania Convention Center means being part of a dynamic team that brings world-class events to life in the heart of Philadelphia. Staff members play a vital role in setting up and breaking down exhibitions, assisting guests and vendors, maintaining venue cleanliness, and ensuring smooth event operations. Whether supporting major shows like the Philadelphia Auto Show or coordinating logistics behind the scenes, employees thrive in a fast-paced, collaborative environment that values professionalism, customer service, and attention to detail.

We take a balanced approach to benefits. 

We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.Click here to learn more. 

Job Description

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

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 

• Requires 4–5 years of hands-on banquet experience
• Requires at least 2-3 years of post-high school education, preferably a culinary degree
• Requires flexible schedule; must be available to work event-based hours including evenings, weekends, and holidays as needed.
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems.
• Requires verbal, reading, and written communication skills
• Strong leadership skills with the ability to manage and motivate large teams in a fast-paced, dynamic environment preferred.