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 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.

Qualifications include 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.