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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
Flexible Work Options
Employee Discounts
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. As a company deeply rooted in service and united by a purposeful mission, Aramark is committed to fostering an inclusive and diverse workforce. The organization values every employee equally, ensuring a supportive environment free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or any other legally protected characteristics. Aramark’s extensive footprint spans various sectors including education, healthcare, business, and... Show More
Job Requirements
- Education at post-high school level or equivalent
- At least 2-3 years of relevant culinary experience
- Ability to supervise and manage kitchen staff
- Proficient in culinary techniques and food safety standards
- Strong leadership and communication capabilities
- Ability to develop and standardize menus
- Commitment to maintaining kitchen safety and hygiene regulations
Job Qualifications
- Post-high school education of 2-3 years or comparable skills
- Minimum 2-3 years’ experience in a similar culinary position
- Strong knowledge of food service industry principles and best practices
- Experienced in personnel management and conflict resolution
- 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
- Supervise daily kitchen operations to ensure efficient service and quality control
- Assess food consumption and procure essential food items
- Develop and refine menu items and recipes with standardized production methods
- Establish presentation techniques and quality standards
- Plan and price menus to meet budget requirements
- Maintain kitchen equipment through regular maintenance checks
- Enforce safety and hygiene guidelines to comply with health regulations
- Supervise catering functions and provide culinary training
- Support professional development of less experienced cooks by sharing culinary techniques
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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