Culinary Supervisor

Culinary Supervisor

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job responsibilities include supervising and participating in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure a consistent quality product is produced. The role also involves ensuring a sufficient inventory is maintained to meet daily needs, recording deliveries, dealing with discrepancies, and assisting with storage. Proper handling of all food products and equipment is required to ensure food safety and kitchen standards are adhered to at all times. Additionally, the Culinary Supervisor is responsible for ensuring cleanliness and high sanitation standards are maintained at all times. The position requires interviewing, scheduling, training, developing, empowering, coaching, and counseling staff, resolving problems, providing open communication, and recommending discipline as appropriate.

Qualifications include 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 the principles and practices within the food profession, experiential knowledge required for management of people and/or problems, and excellent oral, reading, and written communication skills. The 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.