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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Flexible Work Options
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests every day across 15 countries. Founded on the principles of service, commitment, and innovation, Aramark has established itself as a trusted provider of comprehensive food and facility solutions to a wide range of industries including education, healthcare, business, and sports and entertainment. With a dedicated workforce that values diversity and inclusion, Aramark fosters a workplace culture where every employee has equal employment opportunities and the resources for professional growth and success. The company is deeply committed to sustainability and community engagement, aiming to make... Show More
Job Requirements
- 2-3 years of experience in a culinary role
- 2-3 years of post-high school education or equivalent experience
- strong knowledge of kitchen safety and sanitation standards
- ability to manage and train kitchen staff
- excellent communication skills
- capability to develop menus and control food costs
- hands-on leadership approach
- commitment to health and safety compliance
Job Qualifications
- 2-3 years of experience in a relevant culinary role
- equivalent of 2-3 years of post-high school education or relevant experience
- comprehensive understanding of food service operations principles and industry practices
- skilled at leading teams and addressing challenges in a dynamic kitchen environment
- capable of clear communication through speaking, reading, and writing
Job Duties
- Coordinate and supervise culinary tasks while also training and managing kitchen staff
- monitor daily kitchen operations to facilitate smooth service delivery and uphold quality standards
- gauge the anticipated food consumption to properly requisition or obtain the required food items
- hand-select and develop menu options, as well as standardize production protocols to guarantee dependable quality
- establish presentation techniques and quality standards, and plan and price menus
- safeguard the performance of equipment by maintaining and operating it correctly
- maintain compliance with health and safety regulations by upholding sanitation and safety standards in the kitchen
- oversee special catering events while providing culinary instruction or demonstrations as required
- assist in the development of junior culinary staff by sharing expertise and culinary techniques to promote their learning and growth
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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