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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests in 15 countries worldwide. As a company rooted in service and united by a powerful purpose, Aramark strives to create exceptional experiences for its customers while fostering a collaborative and inclusive work culture for its employees. The company's mission is grounded in doing great things not only for its clients, partners, and communities but also for the planet. Aramark is committed to providing equal employment opportunities and promotes a diverse workforce by not discriminating based on race, color, religion, national origin, age,... Show More
Job Requirements
- Minimum of a culinary degree or equivalent experience
- at least 3 years of management experience in culinary operations
- previous background in special events, hospitality, or catering
- advanced understanding of culinary techniques and food safety standards
- proven ability to mentor and lead culinary teams
- excellent interpersonal and communication skills
- physical ability to lift up to 50 pounds and stand for long periods
- flexibility to work non-traditional hours including nights, weekends, and holidays
- commitment to compliance with safety and health regulations
Job Qualifications
- Culinary degree preferred or at least 3 years of related experience in a management role
- previous experience in special events, hospitality, or catering
- advanced knowledge of food profession principles and practices
- ability to maintain effective client and customer rapport
- excellent communication and organizational skills
- comfortable working in a collaborative team dynamic
- ability to lift up to 50 pounds occasionally and stand for extended periods
- availability to work event-based hours including evenings, weekends, and holidays
Job Duties
- Report to and support the Executive Chef in overseeing the culinary team for daily culinary operations for sporting, catering, and special events
- ensure proper culinary standards and techniques are applied for food preparation, production, presentation, and service
- train and manage culinary and kitchen employees to use best practice food production techniques
- coach employees by creating a shared understanding of goals and methods
- reward and recognize employees
- complete and maintain all staff records including training, shift checklists, and performance data
- develop and maintain client and guest rapport for beneficial business relationships
- aggregate and communicate regional culinary and ingredient trends
- focus on margin improvement by understanding performance metrics, data, order, and inventory trends
- maintain integrity of the Aramark standard food offer, ensuring food quality and safety
- comply fully with Operational Excellence fundamentals by managing waste, standard menus, recipes, and customer-driven menus and labor standards
- ensure accuracy of estimated food consumption for requisitions and purchases
- ensure proper equipment operation and maintenance
- comply with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies
- adhere to all applicable policies, including safety, health, wage, and hour regulations
- adapt to changing job duties and assignments as required to meet commitments
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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