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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
Training workshops
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, catering to millions of guests across 15 countries every day. The company is deeply rooted in service and committed to making a positive impact on its communities, partners, and the planet. With a culture that fosters respect, inclusivity, and equal employment opportunities, Aramark offers a dynamic and supportive work environment where employees can thrive and grow professionally. The company places a strong emphasis on equipping its employees with the right opportunities for career advancement through comprehensive training programs, leadership development, and skills enhancement workshops.
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Job Requirements
- Minimum 2-3 years of experience in a culinary management role
- post-secondary education or equivalent skills
- ability to lead and coordinate kitchen staff effectively
- knowledge of food safety and hygiene regulations
- strong organizational and multitasking skills
- excellent communication and interpersonal abilities
- capacity to work in a fast-paced environment
- willingness to enforce safety and quality standards
Job Qualifications
- Experience of at least 2-3 years in a similar culinary position
- mandate post-high school education background of 2-3 years or comparable skills
- culinary degree is advantageous but not required
- advanced knowledge of key principles and best practices in the food service industry
- experienced in overseeing personnel and solving issues in a fast-moving culinary setting
- strong communication skills in speaking, reading, and writing
Job Duties
- Provide guidance and leadership in managing kitchen personnel and overseeing culinary activities
- supervise the daily operations of the kitchen to ensure efficient service and oversee quality control
- assess the estimated food consumption and make arrangements to requisition or procure the essential food items accordingly
- choose and elaborate on recipe suggestions, while establishing standardized production methods to maintain consistent quality
- establish presentation techniques and quality standards, and plan and price menus
- maintain equipment operation by conducting regular maintenance checks
- adhere to safety and hygiene guidelines in the kitchen to ensure compliance with health and safety regulations
- supervise unique catering functions and offer culinary training or showcases as requested
- support the professional development of less experienced cooks by sharing culinary insights and techniques to help them excel in their culinary endeavors
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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