Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee recognition programs
Professional development opportunities
Employee assistance program
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests every day across 15 countries. Rooted deeply in service and united by a purposeful mission, Aramark strives to do great things for its employees, partners, communities, and the planet. The company is dedicated to creating an inclusive workplace where every employee has equal opportunity and is respected regardless of race, color, religion, gender, sexual orientation, disability, or any other characteristic protected by law. With a strong focus on professional development, Aramark supports its employees in reaching their full potential, fostering an environment that fuels... Show More
Job Requirements
- culinary degree or equivalent experience
- minimum 4 years culinary experience
- preferably 2 years management experience
- advanced knowledge of culinary principles and practices
- strong communication skills
- ability to multi-task and lead a team
- knowledge of food safety and quality standards
- understanding of supply chain and procurement processes
- ability to manage food costs and labor targets
- compliance with safety and health regulations
Job Qualifications
- culinary degree or equivalent experience
- at least 4 years of culinary experience
- at least 2 years in a management role preferred
- advanced knowledge of food profession principles and practices
- experiential knowledge in managing people or problems
- ability to multi-task
- ability to simplify agenda for the team
- 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 culinary team including chef managers and hourly staff to ensure quality presentation of food
- train and manage culinary and kitchen employees in best practices
- coach employees by creating shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- maintain staff records including training files, checklists, and performance data
- develop and maintain client and guest rapport
- interact with guests daily
- aggregate and communicate regional culinary and ingredient trends
- deliver food and labor targets
- focus on margin improvement through data and trend analysis
- ensure efficient execution and delivery of menu items
- maintain integrity and safety of food quality
- comply with Operational Excellence fundamentals managing waste, menus, recipes, and labor
- understand supply chain and procurement ensuring authorized suppliers
- implement Food Framework
- ensure accurate food consumption estimates for requisitions
- ensure proper equipment operation and maintenance
- comply with SAFE food, quality assurance, occupational and environmental safety policies
- comply with all applicable policies including safety, health, wage, and hour
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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