Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,800.00 - $92,100.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Savings Plans
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests each day across 15 countries. Known for its commitment to quality, innovation, and sustainability, Aramark stands as one of Forbes' Best Employers for 2024. With a mission rooted in service and a purpose to do great things for communities and the planet, Aramark offers a vibrant and supportive work environment where employees can develop their talents, fuel their passions, and empower their professional growth. The company is dedicated to providing equal employment opportunities and fostering an inclusive workplace free from discrimination based on race,... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 4 years culinary experience
- At least 2 years management experience preferred
- Ability to multi-task
- Strong communication skills
- Knowledge of food safety and quality assurance
- Ability to lead and motivate teams
- Compliance with safety and health regulations
Job Qualifications
- Requires at least 4 years of culinary experience
- Preferably at least 2 years in a management role
- Culinary degree or equivalent experience required
- Advanced knowledge of food profession principles and practices
- Experiential knowledge in people and problem management
- Ability to multi-task
- Ability to simplify agendas for teams
- Excellent oral, reading, and written communication skills
Job Duties
- Lead and develop culinary staff to meet customer needs
- Develop and execute culinary solutions
- Oversee culinary operations to meet production, presentation, and service standards
- Apply culinary techniques to food preparation and presentation
- Train and manage culinary and kitchen employees
- Coach employees to achieve shared goals
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
- Maintain staff records including training and performance data
- Develop and maintain client and guest relationships
- Interact directly with guests daily
- Communicate regional culinary and ingredient trends
- Deliver food and labor targets
- Focus on margin improvement and understand performance metrics
- Ensure efficient execution and delivery of culinary products
- Maintain food quality, safety, and compliance standards
- Manage waste, menus, recipes, and ingredients
- Ensure compliance with procurement processes
- Operate and maintain kitchen equipment
- Comply with safety, health, wage, and hour regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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