Job Overview
Compensation
Type:
Salary
Rate:
Range $52,000.00 - $90,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
401(k) retirement savings plan
Paid parental leave
Disability Coverage
Job Description
Aramark is a global leader in providing food services and facilities management to a diverse range of clients across 15 countries. Rooted deeply in service and united by a strong purpose, Aramark serves millions of guests every day with a commitment to quality, innovation, and customer satisfaction. The company prides itself on fostering a culture of inclusivity and equal opportunity, ensuring that every employee is valued and empowered to succeed. Aramark's core values reflect its dedication not just to its customers and partners but also to the communities and planet it serves, making it a socially responsible employer with an... Show More
Job Requirements
- Requires at least 4 years of culinary experience
- Culinary degree or equivalent experience
- At least 2 years in a management role preferred
- Ability to multi-task
- Strong oral, reading, and written communication skills
- Knowledge of food safety and quality assurance standards
- Ability to train and manage a culinary team
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
- Requires advanced knowledge of the principles and practices within the food profession
- This includes experiential knowledge required for management of people and/or problems
- Requires oral, reading, and written communication skills
Job Duties
- Ensures culinary production appropriately connects to the executional framework
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
- Train and manage culinary and kitchen employees to use best practice food production techniques
- Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
Job Location
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