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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 programs
Flexible Work Options
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, serving millions of guests daily across 15 countries. The company is deeply rooted in service and driven by a purpose to do great things for its employees, partners, communities, and the planet. Aramark prides itself on creating an inclusive work environment where all employees have equal opportunities regardless of race, color, religion, or any other protected characteristics. They emphasize employee growth, offering comprehensive training programs, leadership development, and career advancement workshops alongside flexible work options depending on the role. Known for its commitment to customer satisfaction and... Show More
Job Requirements
- 2-3 years of experience in a related culinary field
- Completion of 2-3 years of education beyond high school or equivalent skills
- Ability to lead and manage kitchen personnel
- Knowledge of food safety and sanitation regulations
- Strong communication skills
- Capability to handle dynamic culinary environments
- Willingness to adhere to budget and corporate policies
Job Qualifications
- 2-3 years of experience in a related culinary field
- Completion of 2-3 years of education beyond high school or equivalent skills
- Culinary degree preferred
- High-level expertise in food service principles and operational techniques
- Proficient in personnel management and problem-solving
- Strong oral, reading, and written communication skills
Job Duties
- Manage kitchen employees, supervising and coordinating all culinary activities effectively
- Monitor daily kitchen operations to facilitate smooth service delivery and uphold quality standards
- Determine expected food consumption to accurately requisition or procure necessary food items
- Develop and unify culinary directions and manufacturing procedures to maintain standardized quality
- Establish presentation techniques and quality standards, and plan and price menus
- Maintain proper functioning and upkeep of kitchen equipment
- Adhere to sanitation regulations to ensure a safe cooking environment
- Lead unique catering functions and provide culinary lessons or presentations
- Guide and train less experienced culinary employees by sharing techniques and expertise
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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