Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,500.00 - $84,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
performance bonuses
Job Description
Aramark is a global leader in food and facilities management, proudly serving millions of guests across 15 countries every day. Rooted deeply in service and united by a shared purpose, Aramark’s commitment extends beyond just delivering excellence in food service to fostering meaningful partnerships with communities, customers, and employees alike. They believe in creating an inclusive and supportive work environment where all employees can thrive regardless of race, gender, age, or other characteristics protected by law. Aramark’s core mission is to do great things for each other, their partners, their communities, and the planet, positioning themselves not only as a... 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 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
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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