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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
Career development programs
Flexible Work Options
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, committed to making a positive impact on the lives of millions of people every day across 15 countries. Known for its dedication to quality, innovation, and sustainability, Aramark creates memorable experiences through its diverse offerings tailored to a wide range of industries including education, healthcare, sports, and business sectors. The company values diversity and inclusivity, promoting equal employment opportunities regardless of race, color, religion, national origin, age, sex, gender, disability, or any other protected characteristic. Employees at Aramark benefit from a supportive environment that encourages professional growth... Show More
Job Requirements
- Minimum 2-3 years of relevant culinary management experience
- post-secondary education or equivalent experience
- knowledge of food safety and hygiene regulations
- ability to lead and motivate a culinary team
- excellent organizational and multitasking skills
- strong interpersonal and communication skills
- ability to manage budgets and control costs
Job Qualifications
- Experience of at least 2-3 years in a similar culinary position
- post-high school education background of 2-3 years or comparable skills
- advantage of culinary degree though not mandatory
- advanced knowledge of food service industry principles and best practices
- skilled in managing personnel and resolving issues in fast-paced settings
- strong communication skills including speaking, reading, and writing
Job Duties
- Coordinate kitchen staff and culinary activities to ensure optimal performance
- provide guidance and leadership in managing kitchen personnel
- supervise daily kitchen operations to ensure efficient service and quality control
- assess food consumption and requisition necessary items
- develop and standardize recipes to maintain consistent quality
- establish presentation techniques and quality standards
- plan and price menus
- maintain kitchen equipment through regular maintenance checks
- enforce safety and hygiene guidelines to comply with health regulations
- supervise catering functions
- provide culinary training and support professional development of kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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