Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,900.00 - $62,300.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services. Operating in 15 countries, Aramark serves millions of guests every day with a strong commitment to quality, creativity, and operational excellence. With a mission rooted in service and a purpose that unites their employees, Aramark strives to do great things for its partners, communities, employees, and the planet. The company believes deeply in equal employment opportunities and fosters an inclusive workplace free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or protected... Show More
Job Requirements
- 2-3 years of experience in a culinary or related role
- 2-3 years of post-high school education or equivalent experience
- Culinary degree preferred but not mandatory
- advanced knowledge of food profession principles and practices
- experience in managing kitchen personnel and operations
- strong communication skills in oral, reading, and written forms
Job Qualifications
- Requires 2-3 years of experience in a related position
- Requires 2-3 years of post-high school education or equivalent experience
- Culinary degree preferred
- Requires advanced knowledge of the principles and practices within the food profession
- Requires experiential knowledge of management of people and/or problems
- Requires oral, reading and written communication skills
Job Duties
- Lead from the front by working on the line and managing daily kitchen shifts
- Train, coach, and supervise all kitchen personnel to ensure consistent execution and accountability
- Plan food production, forecast consumption, and order food and supplies as needed
- Develop, test, and standardize recipes to ensure quality, consistency, and cost control
- Establish and maintain plating, presentation, and quality standards across all menu items
- Plan and update menus in alignment with budget and client expectations
- Ensure all kitchen equipment is operating properly and coordinate maintenance and repairs when needed
- Enforce food safety, sanitation, and regulatory compliance at all times
- Oversee catering functions and special events, including menu execution and staffing
- Provide culinary leadership through training, demonstrations, and hands-on instruction
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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