Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
retirement savings plan
Paid Time Off
Parental leave
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Known for its deep-rooted commitment to service, Aramark provides comprehensive solutions that help clients in various industries enhance their operations, employee engagement, and guest experiences. The company fosters a culture of inclusivity and growth, empowering its employees to develop their talents, pursue their passions, and advance their careers in a supportive environment. At Aramark, employees are valued for their contributions and the positive impact they make to the communities and partners they serve.
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Job Requirements
- Culinary degree preferred or equivalent experience
- Minimum 3 years of culinary leadership experience in catering, special events, or high-volume settings
- Advanced knowledge of food production and kitchen management
- Strong communication and organizational skills
- Ability to work in a team environment
- Physical ability to lift up to 50 lbs and remain on feet for long periods
- Flexibility to work evenings, weekends, and holidays
- Compliance with safety and health regulations
Job Qualifications
- Culinary degree preferred or at least 3 years of related culinary leadership experience in catering, special events, or high-volume settings
- Advanced knowledge of the principles and practices within the food profession
- Ability to maintain effective client and customer rapport for mutually beneficial business relationships
- Excellent communication and organizational skills
- Comfortable working in a collaborative team dynamic
- Ability to lift, carry, push, and pull up to 50 lbs and stand or walk for extended periods
- Availability to work event-based hours including evenings, weekends, and holidays
Job Duties
- Oversee the culinary team supporting daily operations and special events within concessions, premium, and catering
- Manage menu design, development, and costing, create production sheets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends
- Maintain effective client and customer rapport
- Coach and develop culinary and kitchen employees on best practice food production techniques
- Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data
- Ensure proper culinary standards are met for food production, presentation, and service
- Ensure compliance with all safety, health, and union policies, rules and regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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