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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
Flexible Work Options
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, serving millions of guests daily across 15 countries. As a company rooted in service and united by a strong purpose, Aramark is committed to creating a positive impact not only for its employees and partners but also for the communities and the planet. The organization values diversity and equal opportunity employment, ensuring a welcoming and inclusive workplace free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other... Show More
Job Requirements
- Minimum of 2-3 years experience in culinary or kitchen leadership role
- 2-3 years of post-high school education or equivalent
- culinary training preferred but not required
- strong leadership skills
- knowledge of food safety and sanitation
- effective communication skills
- ability to manage teams and kitchen operations efficiently
Job Qualifications
- 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, culinary operations, 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 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, quality benchmarks, and plan and price menus
- ensure kitchen equipment maintenance and proper 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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