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
401(k)
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services. Operating in 15 countries around the world, Aramark proudly serves millions of guests daily, delivering quality and innovative dining experiences across a wide range of venues including stadiums, universities, healthcare, and business dining. Rooted in service and united by a shared purpose, the company strives to create positive impacts for employees, partners, communities, and the planet. Aramark is recognized as one of Forbes' Best Employers for 2024, reflecting its commitment to creating an inclusive and rewarding work environment. The company places a strong emphasis on professional... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum of 4 years culinary experience
- Minimum of 2 years management experience preferred
- Proven food and labor cost management skills
- Experience in menu creation and costing
- Advanced food preparation and kitchen management skills
- Effective communication skills
- Ability to train and lead a diverse culinary team
- Ability to manage multiple tasks simultaneously
- Knowledge of food safety and quality assurance 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
- Demonstrated food and labor cost management experience
- Prior experience with menu creation and costing
- Ability to multi-task
- Ability to simplify agendas for the team
- Advanced knowledge of food profession principles and practices
- Experience in management of people and problem-solving
- 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 presentation and service of food
- Manage a culinary team including chef managers and hourly staff to ensure quality in food presentation
- Train and manage culinary and kitchen employees to use best practice food production techniques
- Coach employees to create a shared understanding of goals and achievement methods
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
- Maintain all staff records including training, shift checklists, 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 P&L including labor and food costs
- Deliver food and labor targets
- Focus on margin improvement and understand performance metrics
- Ensure efficient execution and delivery of culinary products in line with the menu
- Maintain integrity of food quality and safety standards
- Manage waste, standard menus, recipes, and ingredients
- Create and cost menus
- Understand supply chain and procurement processes
- Ensure proper equipment operation and maintenance
- Comply with Aramark SAFE food and Quality Assurance standards
- Follow safety, health, wage, and hour regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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