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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development programs
Employee Discounts
Training opportunities
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences to millions of guests every day across 15 countries. With a commitment rooted in service, Aramark provides opportunities for career growth, diversity, and inclusion, fostering a workplace environment where employees can thrive regardless of their background. The company prioritizes equal employment opportunities and actively supports professional development to help individuals reach their full potential. Known for its innovative approaches and high standards in the hospitality industry, Aramark values dedication, skills, and teamwork in all its operational facets, especially within its culinary departments.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
- strong knowledge of food safety and hygiene regulations
- proven leadership abilities in a fast-paced kitchen environment
- excellent communication skills
- ability to manage budgets and meet operational objectives
- ability to work flexible hours including evenings and weekends
Job Qualifications
- Post-high school education or equivalent skills
- at least 2-3 years experience in a similar culinary role
- advanced knowledge of food service industry principles and best practices
- strong leadership and team management skills
- excellent communication skills in speaking, reading, and writing
- culinary degree advantageous but not required
Job Duties
- Coordinate staff and culinary activities to ensure optimal performance
- provide guidance and leadership in managing kitchen personnel and overseeing culinary activities
- supervise the daily operations of the kitchen to ensure efficient service and quality control
- develop and refine menus and recipes, establishing standardized production methods
- plan and price menus while maintaining quality presentation standards
- maintain kitchen equipment through regular maintenance checks
- adhere to safety and hygiene guidelines and ensure compliance with health regulations
- supervise catering functions and provide culinary training as needed
- support the development of junior kitchen staff by sharing culinary techniques and insights
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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