Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,800.00 - $92,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Flexible Schedule
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by a strong mission, Aramark strives to make a positive impact for its employees, partners, communities, and the planet. The company fosters an inclusive workplace where every employee is given equal employment opportunities and is encouraged to develop their talents and grow professionally. Aramark’s commitment to diversity, equity, and inclusion creates an environment where all individuals can thrive and contribute meaningfully. With a focus on innovation, continuous learning, and operational excellence, Aramark offers... 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
- includes experiential knowledge required for management of people and/or problems
- requires oral, reading, and written communication skills
Job Qualifications
- Culinary degree or equivalent experience
- at least 4 years of culinary experience
- at least 2 years in a management role preferred
- advanced knowledge of culinary principles and practices
- experiential knowledge in managing people and problem solving
- strong oral, reading, and written communication skills
- ability to multi-task
- ability to simplify agendas for teams
Job Duties
- Ensure culinary production appropriately connects to the Executional Framework
- ensure proper culinary standards and techniques are in place for food preparation including production, presentation, and service standards
- manage a culinary team including chef managers and hourly staff to ensure quality in final food presentation
- train and manage culinary and kitchen employees on best practice food production techniques
- coach employees by creating shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain all staff records including training records 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 analyzing performance metrics and inventory trends
- ensure efficient execution and delivery of all culinary products in line with daily menu
- maintain integrity of standard food offer with consistent quality and safety
- comply with Operational Excellence fundamentals including managing waste and standard menus
- understand supply chain and procurement processes
- implement the Food Framework
- ensure accurate food consumption estimates for requisitions and purchases
- ensure proper equipment operation and maintenance
- comply with all food safety, quality assurance, occupational, and environmental safety policies
- comply with applicable policies including safety, health, wage and hour regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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