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Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $25.00 - $35.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Paid parental leave
Disability Coverage
work/life resources
Job Description
Aramark, a global leader in food services and facilities management, proudly operates in 15 countries, serving millions of guests every day. Rooted deeply in the spirit of service and united by a commitment to excellence, Aramark strives to make a positive impact on its employees, partners, communities, and the planet. The company fosters a culture of equal opportunity and inclusion, ensuring every employee feels valued and empowered to achieve their full potential. With a focus on talent development, employee passion, and professional growth, Aramark provides a workplace where individuals can seek new challenges, a sense of belonging, and realize a... Show More
Job Requirements
- Two to three years of progressive experience in a related culinary role
- Two to three years of post-secondary education preferred, ideally with a degree in Culinary Arts or a related field
- Advanced understanding of culinary principles, techniques, and industry best practices
- Demonstrated experience managing personnel and effectively resolving operational challenges
- Strong verbal, written, and reading communication skills
- Ability to work flexible hours including evenings and weekends
Job Qualifications
- Two to three years of progressive experience in a related culinary role
- Two to three years of post-secondary education preferred, ideally with a degree in Culinary Arts or a related field
- Advanced understanding of culinary principles, techniques, and industry best practices
- Demonstrated experience managing personnel and effectively resolving operational challenges
- Strong verbal, written, and reading communication skills
- A hands-on leader who actively supports team members and operations, with flexibility to work event-driven schedules including evenings and weekends
Job Duties
- Oversee and support production, preparation, and presentation of menu items as directed by the Executive Chef, ensuring consistent quality across all units
- Maintain inventory levels, accurately record deliveries, resolve discrepancies, and support proper storage procedures
- Ensure compliance with food safety standards, including proper handling of food and equipment per company and regulatory guidelines
- Maintain a clean, organized, and sanitary kitchen environment at all times
- Lead and support team members through hiring, scheduling, training, coaching, and performance management while fostering open communication
- Prepare and cook menu items according to standardized recipes and production guidelines
- Set up and maintain organized workstations with necessary ingredients and equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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