Culinary Supervisor - SGHS Brunswick

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. The candidate will also ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage. Proper handling of all food products and equipment is maintained to ensure food safety and kitchen standards are adhered to at all times. 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: Prior culinary experience or foundational knowledge of cooking techniques, food preparation, and kitchen safety practices preferred. Demonstrated culinary knowledge and understanding of food preparation, cooking techniques, kitchen operations, and food safety standards. 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.