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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
training programs
Career Development
Employee Discounts
Retirement Plan
Flexible Work Options
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, operating in 15 countries and serving millions of guests every day. At its core, Aramark is dedicated to delivering exceptional service and enriching experiences through food and facilities. The company firmly believes in providing equal employment opportunities to all individuals, fostering a culture of inclusion and respect, and encouraging personal and professional growth among its employees. Aramark's commitment to diversity, sustainable practices, and community engagement drives its success and reputation as a preferred employer in the food service industry.
The role of Restaurant Kitchen Manag... Show More
The role of Restaurant Kitchen Manag... Show More
Job Requirements
- Experience of at least 2-3 years in a similar culinary position
- Post-high school education background of 2-3 years or comparable skills
- Knowledge of safety and hygiene regulations
- Ability to lead and manage kitchen staff
- Strong organizational and multitasking skills
- Excellent communication skills
Job Qualifications
- Post-high school education or comparable skills
- Culinary degree advantageous but not required
- At least 2-3 years of experience in a similar culinary role
- Advanced knowledge of key food service principles
- Experience in personnel management and conflict resolution
- Strong communication skills in speaking, reading, and writing
Job Duties
- Coordinate staff and culinary activities to ensure optimal performance
- Provide guidance and leadership in managing kitchen personnel and overseeing culinary activities
- Supervise daily kitchen operations to ensure efficient service and quality control
- Assess food consumption and requisition essential food items
- Choose and elaborate on recipe suggestions, establishing standardized production methods
- Establish presentation techniques and quality standards
- Maintain equipment operation through regular checks
- Adhere to safety and hygiene guidelines
- Supervise catering functions and provide culinary training
- Support professional development of less experienced cooks
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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