Job Overview
Compensation
Type:
Salary
Rate:
Range $68,800.00 - $94,700.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee recognition programs
Training and development opportunities
Flexible work schedules
Job Description
Aramark is a global leader in food services and facilities management, proudly serving millions of guests across 15 countries every day. Rooted deeply in service and united by a commitment to making a positive impact, Aramark operates in diverse markets providing innovative and sustainable culinary solutions as well as exceptional customer experiences. The company thrives on creating an inclusive and respectful work environment, emphasizing equal employment opportunities and fostering growth for all employees regardless of their background. With a mission to do great things for communities, partners, and the planet, Aramark focuses on talent development, career empowerment, and professional growth... Show More
Job Requirements
- At least 4 years of culinary experience
- At least 2 years in a management role preferred
- Culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of the principles and practices within the food profession
- Experiential knowledge required for management of people and/or problems
- 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 food profession principles and practices
- Experiential knowledge for managing people and problem solving
- Strong oral, reading, and written communication skills
- Ability to multi-task
- Ability to simplify agendas for the team
Job Duties
- Ensure culinary production connects to the Executional Framework
- Ensure proper culinary standards and techniques for food preparation
- Manage culinary team including chef managers and hourly staff
- Train and manage culinary and kitchen employees on 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
- Maintain all staff records including training, shift checklists, and performance data
- Develop and maintain effective client and guest rapport
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Deliver food and labor targets
- Focus on margin improvement by understanding performance metrics and inventory trends
- Ensure efficient execution and delivery of culinary products per daily menu
- Maintain integrity and safety of the standard food offer
- Apply Operational Excellence fundamentals such as managing waste and standard menus
- Understand supply chain and procurement process ensuring authorized suppliers
- Implement the Food Framework
- Ensure accuracy in estimated food consumption for requisitions
- Ensure proper equipment operation and maintenance
- Comply with food safety, quality assurance, and occupational safety policies
- Abide by all relevant laws and regulations including wage and hour laws
Job Location
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