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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $130,000.00 - $140,000.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
retirement savings plan
Paid Time Off
Parental leave
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, operating in 15 countries worldwide. With a commitment to service excellence and a focus on community and sustainability, Aramark serves millions of guests every day. The company values diversity, inclusion, and equal employment opportunity, creating a workplace where employees are empowered to grow their skills and careers. Known for its strong mission rooted in service, Aramark partners with various sectors including education, healthcare, business, sports, and entertainment to deliver outstanding culinary and facilities experiences.
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Job Requirements
- Culinary degree or equivalent experience
- minimum 4 years culinary experience
- preferred 2 years management experience
- advanced knowledge of culinary principles and practices
- strong communication skills
- ability to multitask
- ability to work event-based schedule including nights, weekends, holidays
- knowledge of food safety standards
- leadership skills
- problem-solving abilities
Job Qualifications
- At least 4 years of culinary experience
- culinary degree or equivalent experience
- at least 2 years in a management role preferred
- advanced knowledge of food profession principles and practices
- strong communication skills including oral, reading, and written
- ability to multitask and simplify the agenda for the team
- experiential knowledge for managing people and problems
- ability to work an event-based schedule including evenings, weekends, and holidays
Job Duties
- Ensure culinary production connects appropriately to the Executional Framework
- ensure proper culinary standards and techniques for food preparation including production, presentation, and service standards
- manage culinary team including chef managers and hourly staff to ensure food quality
- train and manage culinary and kitchen employees on best practice food production techniques
- coach employees with clear communication on objectives and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain all staff records including training and performance data
- develop and maintain client and guest relationships
- interact 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 in line with daily menu
- maintain integrity of standard food offer and ensure food quality and safety
- comply with Operational Excellence fundamentals including managing waste and standard menus
- understand supply chain and procurement process
- implement Food Framework
- ensure accuracy of food consumption estimates
- ensure proper equipment operation and maintenance
- comply with food safety and quality assurance standards and occupational safety policies
- comply with all applicable policies, rules and regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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