Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Career advancement opportunities
Job Description
Aramark is a global leader in providing food services, facilities management, and uniform services, proudly serving millions of guests across 15 countries. Known for its commitment to service excellence and corporate responsibility, Aramark aims to foster an inclusive and supportive work environment where all employees are empowered to grow professionally and contribute meaningfully. The company's mission is deeply rooted in service and purpose, emphasizing doing great things for colleagues, partners, communities, and the planet. Aramark values diversity and equal employment opportunity, ensuring a workplace free from discrimination based on race, color, religion, national origin, or other legally protected characteristics.
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Job Requirements
- Culinary degree or equivalent experience
- minimum four years culinary experience
- two years management experience preferred
- strong multi-tasking abilities
- excellent communication skills
- advanced culinary knowledge
- leadership experience in managing people and problems
Job Qualifications
- 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 food profession principles and practices
- experience in people and problem management
- oral, reading, and written communication skills
Job Duties
- Ensure culinary production aligns with the Executional Framework
- maintain proper culinary standards and techniques for food preparation, production, presentation, and service
- manage a culinary team including chef managers and hourly staff to ensure quality food presentation
- train and manage culinary and kitchen employees on best practice food production techniques
- coach employees to create shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain all staff records including training and performance data
- develop and maintain client and guest rapport
- interact directly with guests
- aggregate and communicate culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement through data analysis
- ensure efficient execution and delivery of daily menu items
- maintain food quality and safety
- manage waste, standard menus, recipes, and labor standards
- understand supply chain and procurement processes
- ensure compliance with food safety and company policies
- ensure proper equipment operation and maintenance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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