Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $88,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and Development
employee recognition programs
work-life balance initiatives
Job Description
Aramark is a globally recognized leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted deeply in service excellence and united by a strong sense of purpose, Aramark is dedicated to making a positive impact on its employees, clients, partners, communities, and the planet. With a commitment to equal employment opportunity and inclusion, Aramark fosters a workplace free from discrimination, promoting the growth and empowerment of every individual regardless of race, gender, age, disability, or other protected characteristics. The company firmly believes that a fulfilling career should not only develop talents... Show More
Job Requirements
- Requires at least 4 years of culinary experience
- Preferably at least 2 years in a management role
- Culinary degree or equivalent experience required
- Ability to multi-task effectively
- Strong communication skills including oral, reading, and written
- Knowledge of culinary principles and management practices
- Capacity to train and lead a diverse culinary team
Job Qualifications
- At least 4 years of culinary experience
- Minimum 2 years in a management role preferred
- Culinary degree or equivalent experience
- Advanced knowledge of food profession principles and practices
- Strong oral, reading, and written communication skills
- Ability to multi-task
- Ability to simplify and communicate team agendas
- Experience in managing people and resolving problems
Job Duties
- Ensure culinary production aligns with the Executional Framework
- Maintain culinary standards and techniques for food preparation, production, presentation, and service
- Manage and lead a culinary team including chef managers and hourly staff
- Train culinary and kitchen employees on best practice food production techniques
- Coach employees to create shared understanding on goals and methods
- Recognize and reward employee performance
- Plan and conduct team meetings and daily huddles
- Maintain training records, shift checklists, and performance data
- Build and maintain client and guest rapport
- Engage directly with guests daily
- Communicate regional culinary and ingredient trends
- Deliver food and labor cost targets
- Focus on margin improvement and analyze performance metrics
- Execute culinary products efficiently according to the daily menu
- Ensure food quality and safety standards are consistently met
- Manage waste, standard menus, and procurement processes
- Utilize authorized suppliers only
- Comply with food safety, quality assurance, occupational, and environmental safety policies
- Adhere to all applicable rules and regulations including safety, health, and wage laws
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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