Culinary Services Manager

Deer Park, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Training and development programs

Career advancement opportunities

Flexible Work Options

Employee Discounts

Job Description

Aramark is a globally recognized leader in food service, facilities management, and uniform services, operating across numerous industries including education, healthcare, business, and sports and entertainment. With a presence in 15 countries and serving millions of guests daily, Aramark is dedicated to providing exceptional experiences through quality food services and comprehensive operational support. The company values diversity, inclusivity, and equal opportunity, ensuring all employees have the chance to grow and thrive within a supportive work environment. Aramark prioritizes sustainability, community engagement, and fostering a culture of respect and innovation among its workforce.

The Culinary Services Manager at Aramark pl... Show More

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
ability to lead staff in a fast-paced environment
strong knowledge of food service principles
effective oral 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 Criteria

Experience

Mid Level (3-7 years)

Job Location

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