Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,700.00 - $86,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Flexible spending account
Job Description
Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. Known for its commitment to excellence, service, and sustainability, Aramark creates innovative solutions that elevate the experiences of its customers while fostering professional growth for its employees. Rooted in its mission to do great things for partners, communities, and the planet, Aramark provides a dynamic work environment that supports diversity, inclusion, and equal opportunity. The company is dedicated to delivering exceptional culinary and facility services while building meaningful careers for those who join its team.
The Executive Catering Che... Show More
The Executive Catering Che... Show More
Job Requirements
- Requires at least 4 years of culinary experience
- At least 2 years in a management role preferred
- Requires a culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession
- Requires oral, reading, and written communication skills
Job Qualifications
- Requires at least 4 years of culinary experience
- At least 2 years in a management role preferred
- Requires a culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession
- This includes experiential knowledge required for management of people and/or problems
- Requires oral, reading, and written communication skills
Job Duties
- Ensure culinary production appropriately connects to the executional framework
- Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manage a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
- Train and manage culinary and kitchen employees to use best practice food production techniques
- Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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