Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,400.00 - $95,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee Discounts
Career development opportunities
supportive work environment
Job Description
Aramark is a global leader in food service, facilities, and uniform services, proudly serving millions of guests every day across 15 countries worldwide. Established with a mission rooted in service and united by a strong sense of purpose, Aramark is committed to delivering excellence for its partners, communities, employees, and the environment. The company prides itself on fostering a diverse and inclusive workplace where employees are empowered to grow professionally, develop their talents, and feel a true sense of belonging. Aramark champions equal employment opportunities without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or... Show More
Job Requirements
- Requires at least four years of culinary experience
- Minimum of two years in a management role preferred
- Culinary degree or equivalent experience required
- Ability to multi-task efficiently
- Ability to simplify team agendas effectively
- Advanced knowledge of culinary principles and practices
- Experience managing people and solving problems
- Proficient oral, reading, and written communication skills
Job Qualifications
- At least four years of culinary experience
- At least two years in a management role preferred
- Culinary degree or equivalent experience
- Ability to multi-task effectively
- Ability to simplify the agenda for the team
- Advanced knowledge of food profession principles and practices
- Experiential knowledge required for management of people and problems
- Strong 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
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
- Complete and maintain all staff records including training records, shift opening/closing checklists, and performance data
- Develop and maintain effective client and guest rapport for mutually beneficial business relationships
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Deliver food and labor targets
- Focus consistently on margin improvement by understanding performance metrics, data, order, and inventory trends
- Ensure efficient execution and delivery of all culinary products in line with daily menu
- Maintain integrity of the standard Aramark food offer including food quality and safety of items
- Comply fully with Operational Excellence fundamentals managing waste, standard menus, recipes, and ingredients
- Understand end to end supply chain and procurement process ensuring authorized suppliers are used
- Implement the Food Framework fully
- Ensure accuracy of estimated food consumption for appropriate requisitions or purchases
- Ensure proper equipment operation and maintenance
- Ensure compliance with Aramark SAFE food and Quality Assurance standards and occupational/environmental safety policies
- Comply with all applicable policies, rules, and regulations including safety, health, wage, and hour regulations
Job Location
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