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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, operating in 15 countries and serving millions of guests daily. With a deep commitment to diversity, inclusion, and equal employment opportunity, Aramark fosters a work environment where employees are valued and empowered to reach their full potential. The company is rooted in service and driven by a purpose that aims to positively impact employees, partners, communities, and the planet. As a leading provider in the food service industry, Aramark is dedicated to creating exceptional dining experiences while upholding high standards of safety, quality, and operational excellence.
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Job Requirements
- 2-3 years of related culinary or kitchen leadership experience
- 2-3 years of post-high school education or professional experience
- Culinary degree preferred but not required
- Knowledge of food service principles and culinary operations
- Strong leadership and team management skills
- Effective communication skills
- Ability to work in a fast-paced environment
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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