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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Competitive weekly salary
performance-based bonus opportunities
Generous shift meal and family dining discounts
Comprehensive 'Best in Class' Training and Ongoing Professional Development
Significant Career Advancement and Growth Opportunities
paid time off (PTO)
401(K) retirement savings plan with company match
Tuition Reimbursement Program
Medical, dental, and vision insurance coverage
Involvement in the Champions of Hope Program
Cash referral incentives
Access to the Journey Wellbeing Support Tool
Perkspot Employee Discount Program
robust employee recognition program
Slip resistant shoes reimbursement program
Opportunities for community and charitable involvement
Igniting Dreams educational grant program
Participation in Training and Performance Contests
Job Description
Aramark is a global leader in providing food and facilities services, serving millions of individuals across 15 countries daily. They focus on doing great things for each other, partners, communities, and the planet, fostering an inclusive and supportive work environment that encourages growth and professional development. Aramark is committed to equal employment opportunities and prohibits discrimination based on race, color, religion, nationality, gender, age, disability, sexual orientation, or any other legally protected characteristic. The company invests heavily in the talents of its employees, providing comprehensive training, leadership development, and career advancement programs to ensure every team member can reach their... Show More
Job Requirements
- High school diploma or equivalent preferred
- Prior experience as a cook or in a culinary role
- Knowledge of cooking techniques and food preparation principles
- Understanding of food safety standards and hygiene protocols
- Food safety certification preferred
- Strong arithmetic skills
- Effective communication and teamwork skills
Job Qualifications
- Proven experience in a culinary leadership role, preferably as a Head Chef or Executive Chef in a high-volume restaurant environment
- Demonstrated mastery of kitchen operations, including inventory control, food costing, staff scheduling, and budget management
- Exceptional leadership and team-building skills, with the ability to train, motivate, and manage a diverse kitchen staff efficiently
- A profound passion for producing top-tier food and an uncompromising commitment to quality and detail
- Strong communication and organizational skills, crucial for seamless coordination between the back-of-house and front-of-house teams
Job Duties
- You hold the ultimate responsibility for ensuring every item that leaves our line is of the highest quality, consistently delicious, and perfectly aligned with the energetic atmosphere our guests expect
- This role moves beyond simply cooking
- you will manage all kitchen staff, oversee inventory, maintain pristine health and safety standards, and continuously innovate within our core menu
- Lead and supervise all back-of-house staff, including hiring, training, and performance management
- Develop and implement strategies to ensure consistent food quality, presentation, and recipe adherence across all menu items
- Manage kitchen financials, including food cost optimization, inventory management, and minimizing waste
- Maintain and enforce the highest standards of sanitation, cleanliness, and organization in compliance with all health and safety regulations
- Oversee daily prep work, line execution, and timely fulfillment of all guest orders during peak service periods
- Collaborate with the General Manager on menu planning, special promotions, and ensuring a cohesive restaurant operation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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