Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,400.00 - $68,100.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. With a strong commitment to service and a deep sense of purpose, Aramark values building positive relationships with employees, customers, partners, and communities. The company fosters a diverse and inclusive work environment, ensuring equal employment opportunities and encouraging professional growth and development for all team members. Aramark embraces innovation and sustainability, aiming to make meaningful contributions to the communities it serves while maintaining high standards of quality and safety throughout its operations.
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Job Requirements
- NVQ Level 1, 2 & 3 or equivalent
- Basic Food Hygiene certification
- 1-2 years experience in professional kitchen or productive catering
- Experience in purchasing and profit optimization
- Experience in industrial catering
- Knowledge of HACCP documentation
- Experience in menu planning
- Strong leadership and communication skills
- Ability to follow safety and hygiene protocols
- Dedication and reliability
- Flexibility in work hours and duties
- Willingness to learn and participate in training
Job Qualifications
- Ability to lead kitchen operation in Head Chef's absence
- Ability to balance multiple tasks
- Ability to communicate effectively with staff and customers
- Ability to follow and issue instructions accurately
- Strong people leadership skills
- NVQ Level 1, 2 & 3 or equivalent qualifications
- 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 HACCP documentation
- Experience in menu planning
- Dedication and self-motivation
- Good reliability and 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
- Assuming full responsibility for kitchen operation in the absence of the Head Chef
- Ensuring day-to-day kitchen activities meet high standards and comply with client contracts
- Implementing and maintaining food safety and hygiene standards according to legislation
- Assisting in crafting innovative menu cycles that meet quality and budget goals
- Overseeing food orders and deliveries, ensuring use of approved suppliers and verifying standards
- Maintaining compliance with Food Hygiene Regulations and HACCP procedures
- Supporting stock-taking, training assessments, and maintaining cleanliness and hygiene within the kitchen
- Facilitating good communication with clients, customers, and staff
- Enforcing company dress code and performing additional tasks to support kitchen efficiency
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink supports restaurant and hospitality hiring.
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