Job Overview
Compensation
Type:
Salary
Rate:
Range $48,900.00 - $66,000.00
Benefits
Health Insurance
Paid Time Off
Training and Development
Employee Discounts
Career growth opportunities
supportive work environment
flexible scheduling
Job Description
Aramark is a global leader in food services, facilities management, and uniform services. Operating in 15 countries worldwide, Aramark proudly serves millions of guests every day, providing exceptional food and facility services. The company's mission is firmly rooted in service and united by a purpose to do great things for employees, partners, communities, and the planet. Aramark is committed to equal employment opportunities and fostering an inclusive workplace where all employees can thrive regardless of race, color, religion, gender, age, sexual orientation, disability, or any other legally protected characteristic. Their focus is on supporting professional growth, fueling passions, and developing... Show More
Job Requirements
- NVQ Level 1, 2, or 3 or equivalent
- Basic Food Hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Experience with purchasing and profit optimization
- Experience in industrial catering
- Experience with HACCP documentation
- Experience in menu planning
- Strong leadership and communication skills
- Ability to balance multiple tasks
- Dedication and self-motivation
- Good reliability and time keeping
- Ability to work independently and in a team
- Flexible approach to working hours
- Willingness to undergo training as required
Job Qualifications
- Ability to lead kitchen operation in the absence of the Head Chef
- Ability to balance multiple tasks efficiently
- Strong communication skills with staff and customers
- Ability to give and follow precise instructions
- Strong people leadership skills
- NVQ Level 1, 2, and 3 or equivalent
- Basic Food Hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Experience with 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 on own initiative or as part of a team
- Courteous manner
- Flexible approach to hours and duties
- Willingness to undergo training as needed
Job Duties
- Assume complete responsibility for overall kitchen operation in the absence of the Head Chef
- Support the Head Chef in efficient kitchen management
- Maintain compliance with client contracts and company policies
- Ensure food safety and hygiene standards are strictly followed
- Assist in menu cycle planning and innovation
- Monitor and approve food orders ensuring use of approved suppliers
- Check and verify food deliveries to maintain high produce standards
- Adhere to Food Hygiene Regulations and maintain HACCP procedures
- Assist with stock-takes and inventory control
- Evaluate training needs of kitchen staff
- Participate in daily and weekly cleaning duties
- Review kitchen hazard lists regularly
- Maintain good communication with clients, customers, and staff
- Enforce company dress code among kitchen staff
- Perform reasonable tasks supporting service, food preparation, hygiene, and safety
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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