Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
retirement savings plan
Paid Time Off
Parental leave
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is rooted in a strong commitment to service and purpose, striving to do great things for employees, partners, communities, and the planet. Known for cultivating a work environment that encourages professional growth, Aramark offers a comprehensive platform for employees to develop talents, fuel passions, and pursue fulfilling careers. Its mission revolves around inclusivity and equal employment opportunity, emphasizing a discrimination-free workplace where every individual is empowered to participate fully in the company’s operations. Aramark’s vision... 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
- requires oral, reading, and written communication skills
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 including experiential knowledge required for management of people and problems
- requires oral, reading, and written communication skills
Job Duties
- Ensure culinary production appropriately connects to the Executional Framework
- ensure proper culinary standards and techniques are in place for preparation of food items including production, presentation, and service standards
- manage 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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