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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 opportunities
training programs
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, operating in 15 countries and serving millions of guests each day. With a commitment to diversity, inclusion, and equal employment opportunities, Aramark strives to create a workplace environment where all employees can thrive regardless of their background. The company's focus on serving communities, partners, and the planet reflects its dedication to sustainable and responsible business practices. Aramark is known for its robust training and development programs, offering employees a clear pathway for career growth, including internships, student opportunities, and leadership development workshops. Whether employees are seeking... Show More
Job Requirements
- Minimum 2-3 years of relevant culinary experience
- post-high school education or equivalent skills
- proven ability to lead and manage kitchen staff
- strong organizational and multitasking skills
- knowledge of food safety regulations and kitchen hygiene standards
- effective communication skills
- ability to work under pressure in a busy kitchen environment
Job Qualifications
- At least 2-3 years experience in a similar culinary position
- post-high school education of 2-3 years or comparable skills
- advanced knowledge of food service industry principles and best practices
- strong communication skills in speaking, reading, and writing
- experience managing personnel in a fast-paced culinary environment
- 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 daily kitchen operations to ensure efficient service and quality control
- develop menus and recipes, standardizing production methods
- assess food consumption and manage procurement
- maintain equipment operation with regular maintenance checks
- adhere to safety and hygiene guidelines ensuring health regulation compliance
- supervise catering functions and offer culinary training
- support less experienced cooks through mentoring
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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