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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and development programs
Career advancement opportunities
Employee Discounts
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries worldwide. Known for its commitment to quality, innovation, and community service, Aramark serves millions of guests daily through a broad portfolio of services that cater to numerous industries including education, healthcare, business, sports, and leisure. The company emphasizes diversity, equal opportunity, and sustainable practices, creating a workplace culture where employees can thrive and develop their careers. At Aramark, employees are supported with various training and development programs, leadership opportunities, and a strong workplace community focused on mutual respect and professional growth.
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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 food safety and hygiene standards
- ability to manage kitchen staff and culinary operations
- strong organizational and leadership skills
- effective communication skills
- ability to work in a fast-paced environment under pressure
Job Qualifications
- Post-high school education background of 2-3 years or comparable skills
- experience of at least 2-3 years in a similar culinary position
- advanced knowledge of key principles and best practices in the food service industry
- strong communication skills in speaking, reading, and writing
- experience in overseeing personnel and resolving issues in a fast-paced culinary setting
- culinary degree advantageous but not mandatory
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 manage requisition or procurement of food items
- develop and refine menus and recipes while establishing standardized production methods
- maintain equipment through regular maintenance checks
- adhere to safety and hygiene guidelines ensuring compliance with health and safety regulations
- supervise catering functions and offer culinary training or showcases
- support professional development of kitchen staff by sharing culinary insights and techniques
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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