Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement plans
Employee Discounts
Career development opportunities
Work-life balance
Job Description
Aramark is a global leader in food services and facilities management, operating in 15 countries and serving millions of guests every day. Rooted in service and united by a clear purpose, Aramark is dedicated to creating positive impacts not only for its customers but also for its employees, partners, communities, and the planet. The company emphasizes equal employment opportunities and values diversity, ensuring that every employee is respected and empowered regardless of race, color, religion, gender identity, or any other characteristic protected by law. Aramark fosters a culture where talent development, passion fueling, and professional growth are at the forefront,... 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
- This includes experiential knowledge required for management of people and or problems
- 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
- Ensures culinary production appropriately connects to the Executional Framework
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manages 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 Location
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