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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
performance bonuses
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 worldwide. Rooted in a strong commitment to service and united by a shared purpose, Aramark strives to create positive impacts for its employees, customers, partners, and communities. The company emphasizes equal employment opportunity, inclusivity, and personal growth, offering a dynamic environment where individuals can develop their talents and advance their careers. At Aramark, the focus is on fostering a supportive culture that values diversity and encourages innovation, making it a sought-after employer in the food service industry.Show More
Job Requirements
- Minimum 4 years of culinary experience
- culinary degree or equivalent experience
- at least 2 years of management experience preferred
- ability to multi-task effectively
- strong communication skills
- advanced knowledge of food profession principles and practices
- ability to lead and manage a team
- commitment to food safety and quality standards
Job Qualifications
- Culinary degree or equivalent experience
- minimum of 4 years culinary experience
- at least 2 years in a management role preferred
- advanced knowledge of culinary principles and practices
- strong oral, reading, and written communication skills
- ability to multi-task
- ability to simplify agendas and communicate clearly
- experiential knowledge in managing people and solving problems
Job Duties
- Ensure culinary production aligns with the Executional Framework
- manage culinary standards and techniques for food preparation, presentation, and service
- oversee and lead culinary team including chef managers and hourly staff
- train culinary and kitchen employees in food production best practices
- coach employees to achieve shared goals
- reward and recognize staff performance
- plan and conduct team meetings and daily huddles
- maintain all staff records including training and performance data
- develop and sustain client and guest relationships
- interact directly with guests
- aggregate and communicate regional culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement and understand performance metrics, order, and inventory trends
- ensure efficient daily menu execution
- maintain food quality and safety standards
- comply with Operational Excellence fundamentals
- manage supply chain and procurement processes
- implement Food Framework standards
- ensure accurate food requisitions and purchases
- maintain proper equipment operation and maintenance
- comply with health, safety, and quality assurance policies
- adhere to all applicable laws and company policies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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