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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Career development opportunities
Employee Discounts
Retirement Plan
training programs
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, providing innovative solutions that meet the needs of clients across various sectors including healthcare, education, business, and sports venues. The company operates in 15 countries worldwide and is deeply committed to fostering a diverse, inclusive, and supportive work environment where every employee can thrive. Rooted in service and united by a shared purpose, Aramark dedicates itself to sustainable practices, outstanding customer service, and community engagement. This commitment empowers their workforce to deliver exceptional experiences to millions of guests daily, making Aramark a reputable and desirable employer in... Show More
Job Requirements
- Minimum 2-3 years experience in a similar culinary position
- Post-high school education or equivalent skills
- Strong knowledge of food industry practices
- Ability to manage kitchen personnel and operations effectively
- Good communication skills
- Commitment to safety and hygiene standards
- Willingness to provide training and development to staff
Job Qualifications
- Post-high school education or equivalent skills
- Minimum 2-3 years experience in a similar culinary role
- Advanced knowledge of food service industry principles and best practices
- Proven experience in personnel management and conflict resolution
- Strong communication skills in speaking, reading and writing
- Culinary degree is advantageous but not mandatory
Job Duties
- Coordinate staff and culinary activities to ensure optimal performance
- Provide guidance and leadership in managing kitchen personnel and culinary activities
- Supervise daily kitchen operations to ensure efficient service and quality control
- Assess food consumption and arrange procurement of necessary food items
- Develop and refine menu recipes, establish standardized production methods
- Set presentation techniques and quality standards, plan and price menus
- Maintain equipment by conducting regular maintenance checks
- Adhere to safety and hygiene guidelines to comply with health regulations
- Supervise catering functions and offer culinary training
- Support professional development of junior cooks by sharing culinary insights
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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