Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,500.00 - $97,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Flexible Schedule
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services across various industries, including education, healthcare, business, and sports and leisure. With a presence in 15 countries, Aramark prides itself on delivering exceptional service and creating remarkable experiences for millions of guests every day. The company is rooted in service and driven by a clear mission to do great things for their employees, partners, communities, and the planet. Aramark fosters a diverse and inclusive work environment where every employee enjoys equal employment opportunities free from discrimination based on race, color, religion, national origin, age, sex, gender... 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 the principles and practices within the food profession
- experiential knowledge required for management of people and/or problems
- requires oral, reading, and written communication skills
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
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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