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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,300.00 - $85,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
flexible schedules
Job Description
Aramark Healthcare is a division of Aramark, a global leader in food services, facilities management, and uniform services, providing innovative solutions and exceptional service to a wide range of industries including healthcare. At the core of Aramark Healthcare’s mission is the dedication to deliver quality culinary experiences that promote health and wellness for patients, staff, and visitors. The company is committed to sustainability, diversity, and inclusion, ensuring a positive impact on communities and the environment. Aramark operates in 15 countries worldwide, serving millions of guests daily and fostering a culture of growth, development, and empowerment among its employees.
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Job Requirements
- At least 4 years of culinary experience
- at least 2 years in a management role preferred
- culinary degree or equivalent experience
- ability to multi-task
- ability to simplify agendas for the team
- advanced knowledge of food profession principles and practices
- effective oral, reading, and written communication skills
Job Qualifications
- At least 4 years of culinary experience
- at least 2 years in a management role preferred
- culinary degree or equivalent experience
- ability to multi-task
- ability to simplify agendas for the team
- advanced knowledge of food profession principles and practices
- experiential knowledge in management of people and problems
- effective oral, reading, and written communication skills
Job Duties
- Ensure culinary production connects to the Executional Framework
- ensure proper culinary standards and techniques for food preparation including production, presentation, and service
- manage a culinary team of chef managers and hourly staff to ensure quality in food presentation
- train and manage culinary and kitchen employees in best practices
- 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 rapport
- interact with guests daily
- communicate culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement and understand performance metrics
- ensure efficient execution of culinary products according to menu
- maintain food quality and safety
- comply with Operational Excellence fundamentals including managing waste and standard menus
- manage supply chain and procurement processes
- uphold the Food Framework
- estimate food consumption accurately
- ensure proper equipment operation and maintenance
- comply with safety and quality standards
- comply with applicable policies and regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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