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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, operating in 15 countries worldwide. With a deep-rooted commitment to service excellence, Aramark delivers exceptional experiences to millions of guests every day across diverse sectors including education, healthcare, business, sports, and leisure. The company prides itself on creating opportunities for professional growth, fostering talent development, and promoting a culture of diversity and inclusion. Aramark stands out as an employer that supports its workforce by providing comprehensive training programs, flexible work arrangements where applicable, and a corporate culture that encourages innovation, leadership, and career advancement.
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Job Requirements
- Culinary education or equivalent professional experience preferred
- 2-3 years of experience in culinary or food service leadership
- Ability to manage and train kitchen staff
- Knowledge of food safety and sanitation regulations
- Strong leadership and communication skills
- Capability to plan menus and manage budgets
- Physical stamina to work in a kitchen environment
Job Qualifications
- 2-3 years of experience in a related culinary or food service leadership role
- 2-3 years of post-high school education or equivalent experience
- Culinary degree preferred
- Advanced knowledge of culinary principles and food service operations
- Demonstrated experience managing people and resolving operational challenges
- Strong oral, reading, and written communication skills
Job Duties
- Train, manage, and supervise kitchen personnel and coordinate all culinary activities
- Estimate food consumption and requisition or purchase food accordingly
- Select, develop, and standardize recipes to ensure consistent quality and presentation
- Establish food presentation techniques and quality standards
- Plan, price, and execute menus in alignment with client expectations and budget requirements
- Ensure proper operation and maintenance of kitchen equipment
- Maintain compliance with all safety, sanitation, and health regulations
- Oversee special catering events and support culinary demonstrations or training as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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