Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,600.00 - $97,300.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
Retirement Savings Plans
Paid parental leave
Disability Coverage
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. With its roots deeply embedded in service and a unifying purpose, Aramark strives to do great things for its employees, partners, communities, and the environment. The company is committed to fostering a workplace where every employee enjoys equal employment opportunity and is free to participate fully in all aspects of the organization without discrimination. Aramark's workforce embodies diversity and respect, welcoming individuals regardless of race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation,... Show More
Job Requirements
- Requires culinary degree or equivalent
- minimum 4 years culinary experience
- preferred 2 years management experience
- demonstrated food and labor cost management
- menu creation and costing experience
- ability to multi-task
- strong communication skills
Job Qualifications
- Requires culinary degree or equivalent experience
- at least 4 years of culinary experience
- at least 2 years in a management role preferred
- demonstrated food and labor cost management experience
- prior experience with menu creation and costing
- advanced knowledge of food profession principles and practices
- ability to multi-task
- ability to simplify agenda for the team
- experiential knowledge for managing people and solving problems
- strong 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 final food presentation and service
- ensure culinary production connects to the Executional Framework
- manage and coach culinary team including chef managers and hourly staff
- train culinary and kitchen employees on best practices
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain staff records including training and performance data
- build and maintain effective client and guest relationships
- interact directly with guests daily
- communicate regional culinary and ingredient trends
- control P&L including labor and food costs
- deliver food and labor targets
- focus on margin improvement and performance metrics
- ensure efficient execution of daily menu products
- maintain food quality and safety standards
- manage menus and costing
- ensure authorized suppliers are used
- maintain equipment and ensure proper operation
- comply with food safety and quality assurance standards
- adhere to safety, health, and wage regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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