Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,200.00 - $99,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Work Life Balance
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. Rooted in service and united by a shared purpose, Aramark strives to make a positive impact not only for its customers but also for its partners, communities, and the planet. The company values diversity and inclusivity, ensuring equal employment opportunities for all employees regardless of race, color, religion, national origin, age, sex, gender identity, disability, or other protected characteristics. At Aramark, career development is a priority, with a focus on empowering employees to grow their talents, fuel... Show More
Job Requirements
- Requires at least 4 years of culinary experience
- Requires a culinary degree or equivalent experience
- At least 2 years in a management role preferred
- Requires oral, reading, and written communication skills
- Ability to multi-task
- Ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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