Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $93,000.00 - $98,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
401(k) retirement plan
Paid parental leave
Disability Coverage
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, serving millions of guests daily across a variety of industries in 15 countries worldwide. Founded on a mission rooted in service and united by a shared purpose, Aramark commits to making a positive impact on its partners, communities, employees, and the planet. The company fosters an inclusive workplace where every employee enjoys equal opportunity to participate fully and develop their professional talents. Aramark's core values emphasize teamwork, respect, diversity, and continuous growth, making it a prominent choice for individuals seeking a meaningful and rewarding career in... Show More
Job Requirements
- At least 3-5 years of culinary management experience
- 2-3 years of post-high school education preferably in culinary arts
- Advanced knowledge and skills in culinary techniques
- Experience managing personnel and addressing operational challenges
- Strong communication skills
- Demonstrated ability to manage food and labor costs effectively
- Comfort with computer systems and relevant software including Microsoft Office 365
- Ability to stand and walk for extended periods
- Ability to lift, bend, kneel, climb, push and pull items up to 50 pounds
- Manual dexterity and strong auditory and visual skills
- Ability to follow written and oral instructions
Job Qualifications
- At least 3-5 years in a related culinary management position
- 2-3 years of post-high school education with strong preference for a culinary degree
- Advanced culinary skills and knowledge of food profession principles and practices
- Experiential knowledge of managing people and problem-solving
- Strong verbal, reading, and written communication skills
- Demonstrated food and labor cost management skills
- Ability to operate computer systems and applications related to culinary operations comfortably
- Proficiency with Microsoft Office 365 suite
Job Duties
- Onboard, train, and lead kitchen personnel including management and union staff on best practices and food production techniques
- Assist in developing culinary team’s skills to identify operational needs and execute proper actions
- Plan, organize, and lead team meetings and daily huddles
- Estimate food consumption and requisition or purchase food
- Collaborate with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
- Contribute to inventory and waste management, sanitization, and safety performance metrics
- Select and develop recipes and standardize production recipes to ensure consistent quality
- Establish presentation technique and quality standards, and plan and price menus
- Assist Executive Sous Chefs with labor scheduling and timecard management
- Execute and deliver all food line products according to the daily menu
- Complete production sheets and manage unforeseen BEO changes related to food production
- Review future BEOs to contribute to production planning
- Proactively manage waste by adhering to standardized menus, recipes, ingredients, and labor models
- Influence kitchen culture positively through coaching, mentorship, and recognition
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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