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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $120,000.00 - $140,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services that proudly serves millions of guests daily across 15 countries. Rooted in service and united by their purpose, Aramark strives to create positive impacts for their employees, partners, communities, and the planet. The company promotes equal employment opportunities, embracing diversity and inclusion by ensuring no discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, and other protected statuses. With a culture that fosters professional growth, Aramark offers career development that fuels passion, nurtures talent, and empowers employees to reach their full potential.... Show More
Job Requirements
- culinary degree or equivalent experience
- minimum 4 years of culinary experience
- at least 2 years management experience preferred
- ability to multitask
- ability to simplify the agenda for the team
- advanced knowledge of food profession principles and practices
- effective oral, reading, and written communication skills
Job Qualifications
- culinary degree or equivalent experience
- minimum 4 years of culinary experience
- at least 2 years in a management role preferred
- advanced knowledge of principles and practices within the food profession
- experiential knowledge in managing people and/or problems
- ability to multitask
- ability to simplify agenda for the team
- effective oral, reading, and written communication skills
Job Duties
- ensure culinary production connects to Executional Framework
- ensure proper culinary standards and techniques for food preparation, presentation, and service standards
- manage culinary team including chef managers and hourly staff
- train and manage culinary and kitchen employees with best practice food production techniques
- coach employees creating shared understanding on goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain staff training records, checklists, and performance data
- develop and maintain client and guest relationships
- interact directly with guests daily
- aggregate and communicate regional culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement through performance metrics and inventory trends
- ensure efficient execution of culinary products per daily menu
- maintain food quality and safety
- comply with Operational Excellence fundamentals including waste and labor management
- understand supply chain and procurement processes using authorized suppliers
- implement Food Framework
- estimate food consumption for requisitions
- ensure equipment operation and maintenance
- comply with food safety, quality assurance, occupational and environmental policies
- comply with all applicable laws and regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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