Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,000.00 - $70,200.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of customers daily across 15 countries. Known for its commitment to excellence and community impact, Aramark emphasizes creating a culture where employees are empowered to develop their skills, achieve their passions, and contribute meaningfully to their teams and communities. The company prides itself on diversity, equity, and inclusion, offering equal employment opportunities and fostering an environment that does not discriminate based on race, color, religion, national origin, age, sex, gender, disability, or other protected characteristics. At Aramark, career growth and employee development are highly... Show More
Job Requirements
- Two to three years experience in a related culinary position
- Two to three years of post-high school education, preferably a culinary degree
- Advanced knowledge of food profession principles and practices
- Experiential knowledge required for management of people and problems
- Excellent oral, reading, and written communication skills
- Willingness to be hands on with staff and operations
- Availability to work event-based hours including evenings and weekends
Job Qualifications
- Two to three years experience in a related culinary position
- Possession of two to three years of post-high school education, preferably a culinary degree
- Advanced knowledge of food profession principles and practices
- Experiential knowledge required for management of people and problems
- Excellent oral, reading, and written communication skills
- Willingness to be hands on with staff and operations
- Availability to work event-based hours including evenings and weekends
Job Duties
- Supervise and participate in the production, preparation, and presentation of all foods for assigned units as directed by the Executive Chef
- Ensure sufficient inventory levels are maintained to meet daily operational needs
- Record deliveries and manage discrepancies effectively
- Assist with storage management and organization
- Ensure proper handling of all food products and equipment to maintain food safety and kitchen standards
- Maintain cleanliness and high sanitation standards at all times
- Interview, schedule, train, develop, empower, coach, and counsel staff
- Resolve problems, provide open communication, and recommend discipline as appropriate
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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