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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Relocation assistance
Professional Development
employee recognition programs
retirement plans
Job Description
Aramark is a global leader in food service, facilities, and uniform services, proudly serving millions of guests in 15 countries every day. Rooted deeply in a mission of service and united by a shared purpose, Aramark is committed to making a positive impact not just on their clients but also on their employees, communities, and the planet. The company champions equal employment opportunities and promotes a workforce free of discrimination, offering support and growth opportunities to all employees regardless of race, color, religion, national origin, age, sex, gender identity, and other protected characteristics.
This position is based at Louisiana ... Show More
This position is based at Louisiana ... Show More
Job Requirements
- Requires at least 4 years of culinary experience
- requires a culinary degree or equivalent experience
- requires oral, reading, and written communication skills
- ability to multitask
- ability to simplify the agenda for the team
- requires advanced knowledge of principles and practices within the food profession
- includes experiential knowledge for management of people and problems
- at least 2 years in a management role preferred
Job Qualifications
- At least 4 years of culinary experience
- at least 2 years in a management role preferred
- culinary degree or equivalent experience
- advanced knowledge of culinary principles and practices
- experiential knowledge in people and problem management
- oral, reading, and written communication skills
- ability to multitask
- ability to simplify agenda for the team
Job Duties
- Ensure culinary production aligns with Executional Framework
- ensure proper culinary standards and techniques for food preparation, production, presentation, and service
- manage a culinary team including chef managers and hourly staff
- train and manage culinary and kitchen employees on best food production practices
- coach employees to create shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain staff records including training and performance data
- develop and maintain effective client and guest rapport
- interact directly with guests daily
- aggregate and communicate culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement and understand key performance metrics
- ensure efficient execution and delivery of culinary products
- maintain food quality and safety standards
- comply with operational excellence fundamentals including waste management and standardized menus
- manage supply chain and procurement with authorized suppliers
- implement Food Framework
- ensure accurate food consumption estimation
- ensure proper equipment operation and maintenance
- comply with food safety, quality assurance, and safety policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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