Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,800.00 - $63,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development programs
Worker’s compensation
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is deeply rooted in service and united by a clear purpose to do great things for its employees, partners, communities, and the planet. Aramark is committed to fostering an inclusive workplace where every employee has equal opportunity to thrive, free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other legally protected characteristic. The company’s mission revolves... Show More
Job Requirements
- high school diploma or equivalent
- two to three years of culinary work experience
- post-secondary education in culinary arts preferred
- knowledge of food safety and sanitation standards
- ability to manage and lead kitchen staff
- strong communication skills
- flexibility to work non-traditional hours including evenings and weekends
- physical ability to perform kitchen duties and stand for extended periods
Job Qualifications
- 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 principles and practices within the food profession
- experience in managing people and resolving workplace problems
- excellent oral, reading, and written communication skills
- willingness to be hands-on with staff and operations
- flexibility to work event-based hours including evenings and weekends
Job Duties
- supervise and participate in the production, preparation, and presentation of food for assigned units as directed by the executive chef
- ensure sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage
- uphold food safety and kitchen standards through proper handling of food products and equipment
- maintain cleanliness and high sanitation standards at all times
- interview, schedule, train, develop, empower, coach, and counsel staff
- resolve problems and provide open communication within the team
- recommend disciplinary actions as appropriate
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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