Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
401(k) retirement plan
Paid parental leave
Disability Coverage
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services. Operating in 15 countries worldwide, Aramark proudly serves millions of guests every day, delivering high-quality culinary and facility solutions tailored to meet the diverse needs of its clients. Rooted in service and united by a strong purpose, the company prioritizes its commitment to employees, partners, communities, and the planet. Aramark fosters an inclusive environment where every employee enjoys equal employment opportunities and is valued for their contributions, regardless of race, gender, age, disability, or other protected characteristics. The company's dynamic and supportive culture emphasizes professional growth,... Show More
Job Requirements
- 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
- requires advanced knowledge of principles and practices within the food profession
- requires experiential knowledge for management of people and/or problems
- requires oral, reading, and written communication skills
Job Qualifications
- Require at least 4 years of culinary experience
- prefer at least 2 years in a management role
- culinary degree or equivalent experience required
- ability to multi-task
- ability to simplify the agenda for the team
- advanced knowledge of food profession principles and practices
- experiential knowledge in managing people and/or problems
- oral, reading, and written communication skills
Job Duties
- Ensure culinary production aligns with the Executional Framework
- ensure proper culinary standards and techniques for food preparation, production, presentation, and service
- manage culinary team including chef managers and hourly staff to ensure food quality
- train and manage culinary and kitchen employees in best practice food production techniques
- coach employees by establishing clear goals and methods
- reward and recognize employee performance
- plan and execute team meetings and daily huddles
- maintain staff records including training, shift checklists, 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 through performance metrics and inventory trends
- ensure efficient execution and delivery of culinary products per daily menu
- maintain food quality and safety standards
- comply with Operational Excellence fundamentals managing waste, standardized menus, recipes, and ingredients
- understand supply chain and procurement processes using authorized suppliers
- implement the Food Framework
- ensure accuracy of food consumption estimates and requisitions
- ensure proper equipment operation and maintenance
- comply with safety, health, wage, and hour policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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