Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,200.00 - $92,500.00
Work Schedule
Standard Hours
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Work-life balance
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries across diverse industries. With a commitment rooted in service and united by a clear purpose, Aramark serves millions of guests every day, providing high-quality food and facilities solutions to clients worldwide. Their mission focuses on doing great things for their employees, partners, communities, and the planet. The company values equal employment opportunity and inclusivity, ensuring a workplace that embraces diversity across race, color, religion, national origin, gender, age, disability, sexual orientation, military status, and other legally protected characteristics. Aramark believes in fostering a... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 4 years of culinary experience
- Preferred 2 years of management experience
- Strong multi-tasking ability
- Excellent communication skills
- Knowledge of food safety and quality standards
- Ability to lead and train teams effectively
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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