Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Job Description
Aramark is a globally renowned provider of food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is deeply rooted in a culture of service and driven by a clear purpose: to do great things for its employees, partners, communities, and the planet. With a commitment to equal employment opportunity and inclusivity, Aramark fosters a work environment that respects diversity and promotes the professional growth of every team member. As a service-oriented organization, Aramark believes in nurturing talent, fueling passions, and empowering individuals to reach their full potential. Through its comprehensive... 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 experiential knowledge required for management of people and or problems
- Requires oral, reading, and written communication skills
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 principles and practices within the food profession
- Experiential knowledge in management of people and problems
- Oral, reading, and written communication skills
- Ability to multi-task
- Ability to simplify the agenda for the team
Job Duties
- Ensure culinary production connects to the Executional Framework
- Ensure proper culinary standards and techniques for preparation, production, presentation, and service of food
- Manage a culinary team including chef managers and hourly staff to ensure quality of food presentation
- Train and manage culinary and kitchen employees in best practice food production techniques
- Coach employees to create a 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 effective client and guest relationships
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Deliver food and labor targets
- Focus on margin improvement, understanding performance metrics, order, and inventory trends
- Ensure efficient execution and delivery of culinary products per daily menu
- Maintain food quality and safety standards
- Manage waste, standard menus, recipes, and ingredients
- Understand supply chain and procurement processes
- Ensure compliance with food safety and quality assurance standards
- Comply with all applicable policies including safety, health, wage, and hour regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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