Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,500.00 - $97,200.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement savings plans including 401(k)
Paid time off including parental leave and disability coverage
work/life resources
employee recognition programs
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. Known for its commitment to service and quality, Aramark strives to do great things not only for its clients but also for its employees, partners, communities, and the planet. With a mission rooted in service and a focus on empowering professional growth, Aramark provides a dynamic and inclusive work environment where every employee is valued and encouraged to develop their talents. The company is recognized as one of Forbes' Best Employers for 2024 and offers extensive... Show More
Job Requirements
- Requires at least four years of culinary experience
- at least two years in a management role preferred
- requires a culinary degree or equivalent experience
- demonstrated food and labor cost management experience
- prior experience with menu creation and costing
- ability to multi-task
- knowledge of culinary management principles
- strong communication skills
Job Qualifications
- At least four years of culinary experience
- at least two years in a management role preferred
- culinary degree or equivalent experience required
- demonstrated food and labor cost management experience
- prior experience with menu creation and costing
- ability to multi-task
- ability to simplify the agenda for the team
- advanced knowledge of culinary principles and practices
- experiential knowledge for management of people and problems
- excellent oral, reading, and written communication skills
Job Duties
- Offer a wide variety of culinary solutions to meet customer and client needs and tastes
- oversee and manage culinary operations to meet production, presentation, and service standards
- apply culinary techniques to food preparation and manage the final presentation and service of food
- manage a culinary team including chef managers and hourly staff to ensure food quality
- train and manage culinary and kitchen employees on best practice food production techniques
- coach employees by creating shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- complete and maintain staff records including training and performance data
- develop and maintain effective client and guest rapport
- interact directly with guests daily
- aggregate and communicate regional culinary and ingredient trends
- understand and control profit and loss including labor and food costs
- deliver food and labor targets
- focus on margin improvement with understanding of performance metrics, order, and inventory trends
- ensure efficient execution and delivery of all culinary products
- maintain integrity of standard Aramark food offer ensuring quality and safety
- comply with operational excellence fundamentals including waste management, menus, recipes, and labor standards
- create and cost menus
- understand supply chain and procurement processes ensuring use of authorized suppliers
- ensure proper equipment operation and maintenance
- ensure compliance with Aramark SAFE food and quality assurance standards and occupational safety policies
- comply with all applicable company policies, rules, and regulations including safety and wage and hour requirements
Job Location
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