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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Relocation assistance
employee recognition programs
Professional development opportunities
Retirement Plan
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is deeply rooted in service and united by a strong purpose to positively impact employees, partners, communities, and the planet. Aramark fosters an inclusive work environment where every employee enjoys equal employment opportunities and is free to participate fully in the company's culture without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, or any other characteristic protected by law. The organization emphasizes career development by nurturing talents, fueling... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum of 4 years of culinary experience
- At least 2 years in a management role preferred
- Strong multitasking abilities
- Excellent communication skills, including oral, written, and reading
- Advanced knowledge of culinary principles and practices
- Experience managing teams and resolving issues
- Ability to work in compliance with health and safety regulations
- Willingness to engage directly with guests regularly
Job Qualifications
- Culinary degree or equivalent experience
- At least 4 years of culinary experience
- At least 2 years in a management role preferred
- Advanced knowledge of principles and practices within the food profession
- Experience managing people and solving related problems
- Strong oral, reading, and written communication skills
- Ability to multitask
- Ability to simplify agendas for the team
Job Duties
- Ensure culinary production connects to the executional framework
- Ensure proper culinary standards and techniques are used for food preparation, production, presentation, and service
- Manage 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
- Complete and maintain staff records including training, checklists, and performance data
- Develop and maintain client and guest rapport
- Interact directly with guests daily
- Aggregate and communicate culinary and ingredient trends regionally
- Deliver food and labor targets
- Focus on margin improvement by understanding performance metrics and inventory trends
- Ensure execution and delivery of all culinary products per daily menu
- Maintain food quality and safety standards
- Manage waste, standard menus, recipes, and ingredients
- Understand supply chain and procurement ensuring authorized suppliers only
- Implement the Food Framework
- Ensure accuracy of food consumption estimates and requisitions
- Ensure proper equipment operation and maintenance
- Comply with food safety, quality assurance, and occupational and environmental safety policies
- Follow all applicable safety, health, wage, and hour regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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