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 of 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.

• Equal employment opportunity.
• Opportunities for professional growth and development.
• Hands-on experience with staff and operations.
• Event-based work hours including evenings and weekends.

• Two to three years of experience in a related culinary position.
• Possession of a culinary degree or post-high school education.
• Advanced knowledge of food principles and practices.
• Experiential knowledge for managing people and problems.
• Excellent oral, reading, and written communication skills.