Job Overview
Employment Type
Full-time
Part-time
Temporary
Hourly
Internship
Consulting
Compensation
Type:
Salary
Rate:
Range $75,132.13 - $87,695.13
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Flexible work schedules
Job Description
Aramark is a global leader in food and facilities services, proudly serving millions of guests every day across 15 countries. Renowned for its dedication to quality, innovation, and sustainability, Aramark creates exceptional experiences through its extensive range of services. Rooted deeply in service and guided by a purpose-driven approach, Aramark seeks to foster a community where employees, partners, and customers thrive together. The company's mission is focused on doing great things not only for its customers but also for its employees, communities, and the planet. Committed to promoting equal employment opportunities and embracing diversity, Aramark prides itself on cultivating an... Show More
Job Requirements
- Requires culinary degree or equivalent experience
- Minimum of 4 years culinary experience
- Preferred 2 years in a management role
- Ability to multi-task
- Strong leadership skills and team management experience
- Excellent communication skills
- Knowledge of food safety and quality assurance standards
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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