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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
training programs
Employee Discounts
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries and serving millions of guests every day. Known for its commitment to quality, innovation, and community impact, Aramark provides a dynamic and inclusive work environment where employees are encouraged to grow and reach their potential. With a strong emphasis on diversity, equity, and inclusion, Aramark ensures equal employment opportunities across all levels of the organization. The company’s mission is rooted in service excellence, aiming to deliver outstanding experiences to every customer while fostering a workplace culture that values collaboration, respect, and personal development.Show More
Job Requirements
- Experience of at least 2-3 years in a similar culinary position
- post-high school education of 2-3 years or comparable skills
- ability to manage kitchen personnel and culinary operations
- knowledge of food safety and hygiene regulations
- strong communication and leadership skills
- capability to develop menus and manage food procurement
- ability to maintain kitchen equipment and ensure safety compliance
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
- experienced in overseeing personnel and resolving issues in a fast-paced culinary environment
- strong communication skills in speaking, reading, and writing
- culinary degree advantageous but not mandatory
Job Duties
- Coordinate staff and culinary activities to ensure optimal performance
- provide guidance and leadership in managing kitchen personnel
- supervise daily kitchen operations for efficient service and quality control
- develop and refine menus and recipes with standardized production methods
- assess food consumption and manage procurement
- maintain equipment through regular maintenance checks
- adhere to safety and hygiene regulations
- supervise catering functions and conduct culinary training
- support professional development of cooks by sharing culinary insights and techniques
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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