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
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. The company is deeply rooted in service, united by a strong purpose to make a positive impact on its employees, partners, communities, and the environment. With a commitment to diversity and inclusion, Aramark offers equal employment opportunities regardless of race, color, religion, national origin, age, gender, disability, or any other legally protected status. The company fosters a culture of growth and development, encouraging employees to reach their full potential by providing opportunities to develop skills, pursue new challenges,... Show More
Job Requirements
- Culinary degree preferred
- Minimum 3 years culinary leadership experience
- Advanced knowledge of food profession principles
- Excellent communication skills
- Ability to maintain client rapport
- Comfortable in team settings
- Ability to lift 50 lbs
- Availability for event hours
- Ability to stand and walk for long periods
Job Qualifications
- Culinary degree preferred
- 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
- Excellent communication and organizational skills
- Comfortable working in a collaborative team dynamic
- Ability to lift, carry, push, and pull up to 50 lbs
- 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 with a consistent focus on margin improvement
- Create production sheets and analyze 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
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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