Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,200.00 - $92,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee recognition programs
Training and Development
Work-life balance
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 a strong commitment to service and united by a shared purpose, Aramark strives to make a positive impact for its partners, employees, communities, and the planet. The company fosters a diverse and inclusive work environment where every employee has equal opportunity to grow and succeed without discrimination based on race, color, religion, gender, or any other protected status. Aramark believes in empowering professional growth and helping individuals reach their full potential by offering meaningful career paths,... Show More
Job Requirements
- culinary degree or equivalent experience
- minimum 4 years of culinary experience
- at least 2 years in a management role preferred
- ability to multi-task effectively
- strong oral reading and written communication skills
- knowledge of food safety and quality assurance standards
- capability to manage and train culinary teams
- understanding of supply chain and procurement processes
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
- 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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