Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,800.00 - $90,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
employee recognition
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests in 15 countries around the world. Rooted in service and united by a shared purpose, Aramark strives to do great things not only for its customers but also for its employees, partners, communities, and the planet. The company believes in fostering an inclusive and supportive work environment where every employee enjoys equal opportunity to participate fully in all aspects of the business, irrespective of race, color, religion, national origin, age, gender, or other legally protected characteristics. Aramark is committed to developing... Show More
Job Requirements
- At least 4 years of culinary experience
- At least 2 years in a management role preferred
- Culinary degree or equivalent experience required
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of culinary principles and practices
- Strong communication skills
- Ability to manage and coach a diverse team
- Knowledge of food safety and quality assurance standards
- Ability to maintain food production, presentation, and service standards
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
- 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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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