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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
Career advancement opportunities
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, committed to delivering excellent experiences to millions of guests daily in 15 countries. As a company deeply rooted in service, Aramark's culture emphasizes inclusivity, diversity, and equal employment opportunities for all individuals, regardless of their background or identity. The company fosters an environment of growth by providing comprehensive training programs, leadership development opportunities, and career advancement support. Aramark’s commitment to sustainability and community impact makes it a distinguished employer in the service industry, striving to make a positive difference for its employees, clients, and the planet.
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Job Requirements
- 2-3 years of experience in a related culinary or kitchen leadership role
- 2-3 years of post-high school education or equivalent professional experience
- culinary degree preferred but not required
- strong knowledge of food service principles and best practices in culinary operations
- ability to lead staff and resolve challenges in a fast-paced kitchen environment
- effective oral, reading, and written communication skills
Job Qualifications
- 2-3 years of experience in a related culinary or kitchen leadership role
- 2-3 years of post-high school education or equivalent professional experience
- culinary degree preferred but not required
- strong knowledge of food service principles and best practices in culinary operations
- ability to lead staff and resolve challenges in a fast-paced kitchen environment
- effective oral, reading, and written communication skills
Job Duties
- direct and manage kitchen personnel, overseeing the coordination of culinary tasks
- supervise daily kitchen operations to ensure smooth service delivery and maintain quality standards
- estimate food consumption and procure necessary ingredients accordingly
- select, develop, and refine meal ideas, standardizing production techniques to maintain consistent quality
- establish presentation techniques, quality benchmarks, and plan and price menus
- ensure kitchen equipment is properly maintained and operating efficiently
- uphold safety and sanitation standards in compliance with health regulations
- coordinate special catering events and provide culinary instruction or demonstrations as needed
- mentor junior culinary staff by sharing techniques and knowledge to support their development
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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