Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Professional development opportunities
employee recognition programs
workplace diversity initiatives
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Known for its commitment to service excellence, Aramark operates in a variety of sectors including education, healthcare, business, sports and leisure, and corrections. The company emphasizes equal employment opportunity and values diversity, striving to foster an inclusive environment where all employees can thrive regardless of their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or veteran status. At Aramark, careers are built to help develop talents, fuel passions,... Show More
Job Requirements
- NVQ Level 1, 2 & 3 or equivalent
- Basic food hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Experience with H.A.C.C.P. documentation
- Experience in purchasing and profit optimization
- Experience in menu planning
- Strong leadership skills
- Ability to communicate effectively with staff and customers
- Ability to work independently or as part of a team
- Flexibility in working hours
- Willingness to undergo additional training as needed
Job Qualifications
- Ability to lead kitchen operation in Head Chef's absence
- Ability to balance multiple tasks effectively
- Strong communication skills with staff and customers at all levels
- Ability to follow and issue written or oral instructions accurately
- Strong people leadership skills
- NVQ Level 1, 2 & 3 or equivalent
- Basic food hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Experience in purchasing and profit optimization
- Experience in industrial catering
- Experience with H.A.C.C.P. documentation
- Experience in menu planning
- Dedication and self-motivation
- Reliability and good time keeping
- Ability to work independently or as part of a team
- Courteous manner
- Flexible approach to hours and duties
- Willingness to undergo training as needed
Job Duties
- Manage daily kitchen operations to a high standard in compliance with client contracts
- Ensure food safety and hygiene practices are implemented and maintained according to legislation
- Assist in creating innovative menu cycles within budgeted gross profit margins
- Maintain high standards of food quality, presentation, and service
- Oversee food ordering and ensure use of approved suppliers to optimize costs
- Verify food deliveries meet quality standards and report supplier issues
- Implement and confirm adherence to H.A.C.C.P. procedures and maintain related records
- Assist in stock-taking and evaluate kitchen staff training needs
- Maintain cleaning and hygiene standards and review kitchen hazard lists weekly
- Foster good communication and working relationships with clients, customers, and staff
- Enforce company dress code among kitchen staff
- Perform any reasonable tasks related to kitchen service, food preparation, hygiene, and safety
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: