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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 opportunities
Employee Discounts
Flexible working hours
Job Description
Aramark is a global leader in food services and facilities management, serving millions of guests every day across 15 countries. With a commitment to diversity, inclusion, and equal opportunity employment, Aramark fosters an environment where employees are empowered to reach their full potential. The company prides itself on delivering exceptional food experiences and outstanding customer service, driven by a shared purpose to make a positive impact on communities, partners, and the planet. Rooted in service and united by purpose, Aramark offers comprehensive training and development programs that nurture career growth, including leadership training, skills workshops, and online learning platforms.
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Job Requirements
- Experience of at least 2-3 years in a similar culinary position is mandatory
- post-high school education background of 2-3 years or comparable skills
- strong communication skills
- ability to manage kitchen personnel and culinary operations
- knowledge of safety and hygiene regulations
- capability to oversee budget requirements and procurement
- ability to provide training and mentorship to kitchen staff
Job Qualifications
- At least 2-3 years of experience 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
- experience overseeing personnel and resolving issues in a fast-paced kitchen
- strong communication skills in speaking, reading, and writing
- 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, selecting and refining food choices and cooking methods
- assess food consumption and manage procurement of essential food items
- establish presentation techniques, quality standards, and plan and price menus
- maintain kitchen equipment through regular maintenance checks
- ensure compliance with safety and hygiene guidelines
- supervise catering functions and provide culinary training and showcases
- support development of less experienced cooks by sharing culinary techniques and insights
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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