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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
Training and development programs
Flexible Work Options
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, dedicated to providing exceptional experiences to millions of customers across 15 countries. As a well-established company rooted in service and driven by a clear purpose, Aramark prides itself on its commitment to diversity, equity, and inclusion, offering equal employment opportunities without discrimination based on race, gender, religion, or any other protected characteristics. The company fosters a culture of continuous learning and growth, providing its employees with ample opportunities for professional development and career advancement through comprehensive training programs and supportive leadership.
Within this dynamic environment... Show More
Within this dynamic environment... Show More
Job Requirements
- Minimum 2-3 years experience in a culinary management role
- Post-high school education or equivalent skills
- Ability to lead and coordinate a kitchen team
- Strong knowledge of food safety and hygiene practices
- Excellent communication skills
- Ability to manage budget requirements
- Physical ability to work in a fast-paced kitchen environment
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
- 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 solving issues in a fast-paced culinary setting
- Culinary degree is 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 the daily operations of the kitchen to ensure efficient service and oversee quality control
- Assess estimated food consumption and arrange procurement of essential food items
- Develop and refine menus and recipes, establishing standardized production methods
- Maintain equipment operation by conducting regular maintenance checks
- Adhere to safety and hygiene guidelines to ensure compliance with health and safety regulations
- Supervise catering functions and provide culinary training or showcases
- Support professional development of less experienced cooks by sharing culinary insights and techniques
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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