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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
Career advancement opportunities
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries and serving millions of guests daily. As a company, Aramark is deeply committed to diversity, equity, and inclusion, ensuring equal employment opportunities for all employees across its vast network. Known for its dedication to service excellence, Aramark strives to create a workplace where employees can grow their careers and feel a sense of belonging. With a strong focus on sustainability and community engagement, Aramark blends innovation and tradition to deliver exceptional food and facility experiences across multiple industries, including education, healthcare, business, and... Show More
Job Requirements
- At least 2-3 years of experience in a similar culinary role
- Post-high school education or equivalent skills
- Ability to lead and manage kitchen staff effectively
- Knowledge of health and safety regulations in food service
- Strong organizational and multitasking abilities
- Proficiency in menu development and cost control
- Excellent communication and interpersonal skills
Job Qualifications
- Post-high school education or equivalent skills
- At least 2-3 years of experience in a similar culinary position
- Advanced knowledge of food service principles and best practices
- Experience managing kitchen personnel and resolving issues in a fast-paced kitchen
- Strong communication skills in speaking, reading, and writing
- Demonstrated leadership and team development capabilities
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
- Develop and refine menus and recipes, establishing standardized production methods
- Assess food consumption and manage procurement of food items
- Maintain kitchen equipment through regular maintenance checks
- Enforce safety and hygiene guidelines to comply with health regulations
- Oversee catering functions and provide culinary training and showcases
- Support the professional development of less experienced cooks
- Manage budget requirements and execute company-delivered programs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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