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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Training and development programs
Career advancement opportunities
Flexible Work Options
Internship programs
Job Description
Aramark is a global leader in food service, facilities, and uniform services, committed to delivering exceptional experiences to millions of guests every day. Operating in 15 countries, Aramark focuses on providing high-quality food service and facility management solutions that foster growth, belonging, and rewarding career opportunities for its employees. The company prides itself on a culture of inclusivity and equal opportunity, ensuring all team members can thrive in a supportive work environment. Rooted in service and driven by a strong sense of purpose, Aramark continually strives to make a positive impact on its employees, clients, communities, and the environment.
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Job Requirements
- minimum of 2-3 years of experience in a related culinary or kitchen leadership role
- 2-3 years of post-high school education or equivalent professional experience
- culinary training preferred but not required
- strong knowledge of food service principles and kitchen management practices
- proven ability to lead teams and resolve challenges in a fast-paced kitchen environment
- effective verbal, reading, and written communication skills
Job Qualifications
- minimum of 2-3 years of experience in a culinary or kitchen leadership role
- 2-3 years of post-high school education or equivalent professional experience
- culinary training preferred but not required
- strong knowledge of food service principles and kitchen management
- proven leadership ability
- effective verbal, reading, and written communication skills
Job Duties
- manage, train, and supervise kitchen staff
- coordinate daily culinary operations
- oversee daily kitchen activities to ensure efficient service delivery and consistent quality standards
- forecast food consumption and procure required food supplies
- select, refine, and standardize recipes
- establish presentation techniques and quality benchmarks
- plan and price menus
- ensure kitchen equipment is properly operated and maintained
- maintain sanitation and food safety practices
- manage special catering events
- provide culinary instruction and demonstrations
- mentor junior kitchen staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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