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. 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 maintained to ensure food safety and kitchen standards are adhered to at all times. Cleanliness and high sanitation standards are maintained at all times. Training, development, empowerment, coaching, and counseling are also part of the job, along with 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, excellent oral, reading, and written communication skills, and a willingness to be hands on with staff and operations and to work event-based hours that include evenings and weekends.