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, and 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.

• Equal employment opportunity.
• Opportunities for professional growth.
• Hands-on training and development.
• Event-based hours including evenings and weekends.

• Two to three years of experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of food principles and practices.
• Experiential knowledge for management of people and problems.
• Excellent oral, reading, and written communication skills.
• Willingness to be hands-on with staff and operations.