Culinary Services Manager

Lynn, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Training and development programs

Employee Discounts

Career advancement opportunities

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, committed to enriching lives through innovative solutions and excellent customer service. Operating in 15 countries and serving millions of guests daily, Aramark is dedicated to creating exceptional experiences for clients and employees alike. With a strong culture rooted in service, diversity, and inclusion, Aramark prioritizes equal employment opportunities and fosters an environment where every employee has the chance to thrive and grow professionally. The company strongly emphasizes its commitment to sustainability and positively impacting the communities and planet it serves.

The Culinary Services Manager role ... Show More

Job Requirements

2-3 years of culinary or kitchen leadership experience
2-3 years of post-high school education or equivalent experience
strong leadership skills
knowledge of food safety and sanitation standards
effective communication abilities
ability to manage multiple priorities in a fast-paced environment
availability to work flexible hours including weekends and holidays

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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