Job Description

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

Job Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.

• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage

• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.

• Ensure cleanliness and high sanitation standards are maintained at all times

• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Two to three years’ experience in a related culinary position

• Candidate will possess two to three years of post-high school education, preferably a culinary degree

• Advanced knowledge of the principles and practices within the food profession

• Experiential knowledge required for management of people and/or problems

• Excellent oral, reading, and written communication skills

• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.