Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a globally recognized leader in food service, facilities management, and uniform services, widely respected for its commitment to delivering exceptional experiences to clients and customers across various industries. Known for its focus on operational excellence, innovation, and sustainability, Aramark operates in sectors including education, healthcare, business dining, sports and entertainment venues, and more. The company prides itself on fostering a diverse and inclusive workplace where employees are valued and empowered to grow professionally.
The Harvest Table Culinary Group, a division within Aramark, exemplifies the company’s dedication to culinary innovation and sustainability. This group emphasizes crafting menus that are ... Show More
The Harvest Table Culinary Group, a division within Aramark, exemplifies the company’s dedication to culinary innovation and sustainability. This group emphasizes crafting menus that are ... Show More
Job Requirements
- Degree from an accredited culinary institute preferred but not required
- bachelor’s degree preferred
- 4-7 years’ executive-level culinary management experience required
- minimum 2-3 years’ culinary management experience in a multi-unit setting required
- ServSafe certification
- ability to communicate effectively with diverse individuals
- knowledge of food safety and sanitation, food products, and food service equipment
- passion for food trends, flavors, innovation, and recipe development
Job Qualifications
- Ability to communicate with a wide range of individuals ensuring full comprehension
- knowledge of food safety and sanitation, food products, and food service equipment
- degree from an accredited culinary institute preferred but not required
- bachelor’s degree preferred
- 4-7 years’ executive-level culinary management experience required
- minimum 2-3 years’ culinary management experience in a multi-unit setting required
- ServSafe certification
- passion for food trends, flavors, innovation, and recipe development
Job Duties
- Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade
- focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence
- coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished
- ensures food offerings align with the Harvest Table Culinary Group's Core Pillars and Menu Commitments
- implements and monitors menu and inventory management systems including ensuring cost control and mitigation of loss prevention
- is a leader in ensuring excellent quality and presentation of all food by offering sustainable, responsibly-sourced, and nutritionally-balanced options
- develops and implements training to increase the knowledge and capability of culinary staff
- assists in the development and management of annual operational budgets including estimation and management of food and labor cost goals
- monitors and directs culinary brigade to ensure recipes and portion standards are followed
- participates in the food management process including ordering and invoice processing
- interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events using the Voice of the Consumer program
- ensures compliance with operational excellence fundamentals and internal policies
- carries out supervisory responsibilities in accord with organizational policies and applicable laws
- ensures compliance with food, occupational, and environmental safety policies in all culinary and kitchen operations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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