Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.00 - $26.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food and facilities management, proudly serving millions of guests daily across 15 countries. Rooted in service and united by a strong sense of purpose, Aramark is dedicated to making a positive impact on its employees, partners, communities, and the planet. The company fosters a work environment that encourages professional growth and development, aiming to empower each team member to reach their full potential. With a commitment to diversity and inclusion, Aramark promotes equal employment opportunities regardless of race, color, religion, national origin, age, sex, gender identity, sexual orientation, disability, veteran status, or any other... Show More
Job Requirements
- Frequent lifting, pushing, pulling, bending, squatting, and stooping
- Constant walking and standing during shifts
- Occasional crawling and climbing
- Ability to lift up to 60 pounds
- Wearing uniforms and Personal Protective Equipment
- Ability to work in kitchen environment with heat, noise, chemicals, and temperature extremes
- Adaptability and positive demeanor in a dynamic work environment
- Compliance with health and safety standards
- Legal eligibility to work in the country
Job Qualifications
- At least 2 years of leadership experience in culinary service
- Proven track record of success in Food and Beverage operations
- Demonstrated interpersonal and supervisory skills
- Ability to manage staff and solve problems effectively
- Knowledge in food and culinary design
- Ability to pass Manager Food Handler certification exam
- Education sufficient to read, write, train, and use computer systems
- Ability to work quickly under pressure
- Availability to work holidays, weekends, and variable hours
Job Duties
- Assist the Hotel Sous Chefs and Head Chef in overseeing culinary operations
- Oversee daily operations of the Hotel main kitchen
- Support a la carte restaurants with culinary functions
- Ensure recipes, food preparation and presentation meet department specifications
- Maintain safe, orderly and sanitized kitchens
- Deliver exceptional customer service focusing on positive guest experiences
- Assist in menu review and development
- Use and maintain kitchen equipment properly
- Maintain clean and organized workstations and storage areas
- Monitor staff compliance with shift schedules and breaks
- Conduct regular food safety audits
- Ensure proper functioning of equipment and identify safety hazards
- Train team members on health and safety policies
- Manage ordering and inventory processes
- Minimize food waste
- Monitor labor, food cost and expenses
- Assist in identifying and executing training needs
- Maintain documentation of policies and training records
- Assist with performance management and disciplinary actions
- Support catering and special events
- Undertake project management tasks
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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