Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,100.00 - $87,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day across 15 countries. Founded on a commitment to exceptional service and united by a shared purpose, Aramark strives to make a positive impact for employees, clients, communities, and the planet. The company culture emphasizes diversity, equity, and inclusion, providing equal employment opportunities without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or other protected characteristics. Aramark offers career development opportunities focused on nurturing talents, fueling passions, and empowering professional growth. Their extensive programs support employee advancement regardless... Show More
Job Requirements
- Minimum of 4 years culinary experience
- Preferably 2 years in a management role
- Culinary degree or equivalent experience
- Strong multi-tasking ability
- Effective communication skills
- Knowledge of advanced culinary principles and practices
- Experience managing people and problem-solving
- Ability to lead and simplify team objectives
- Willingness to comply with safety, health, wage and hour regulations
- Able to maintain compliance with food safety and quality assurance standards
- Proficient in managing culinary operations under high-volume conditions
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
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of principles and practices in the food profession
- Experiential knowledge for managing people and problems
- Requires oral, reading, and written communication skills
- Preferred culinary leadership experience in large-scale, high-volume operations
- Proven ability to manage premium dining programs for suites and hospitality clubs
- Demonstrated success in stadium event day operations including menu planning and team coordination
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 quality
- Train and manage culinary and kitchen employees to use 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 all staff records including training records, shift checklists, and performance data
- Develop and maintain client and guest rapport
- Interact directly with guests daily
- Aggregate and 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 per daily menu
- Maintain food quality and safety
- Comply with operational excellence fundamentals including waste management and ingredient standards
- Understand supply chain and procurement processes
- Ensure proper equipment operation and maintenance
- Comply with food safety and occupational safety policies
- Adhere to company policies, rules, and regulations related to safety, health, and labor
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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