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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
Professional Development
training programs
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, committed to delivering innovative and exceptional experiences that enrich and nourish the lives of millions every day. Operating in 15 countries, Aramark serves millions of guests through diverse sectors, including education, healthcare, business, and sports and entertainment. Renowned for its dedication to inclusivity, employee development, and sustainability, Aramark provides equal employment opportunities and fosters an environment where every employee can thrive and reach their full potential. The company's core values revolve around service, teamwork, and a shared purpose to make a positive impact in communities and for... Show More
Job Requirements
- 2-3 years of experience in a culinary role
- equivalent of 2-3 years post-high school education or relevant experience
- ability to lead kitchen teams effectively
- knowledge of food safety and sanitation standards
- strong communication skills
- ability to manage kitchen inventory and budgeting
- commitment to upholding company policies and procedures
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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