? Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
? Assists with developing culinary team?s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success
? Assists with planning, organizing, and leading team meetings and daily huddles
? Estimates food consumption then requisitions or purchases food
? Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
? Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
? Selects and develops recipes and standardize production recipes to ensure consistent quality
? Establishes presentation technique and quality standards, and plans and prices menus
? Assists Executive Sous Chefs with labor scheduling and timecard management
? Efficiently execute and deliver all food line products in accordance with the daily menu
? Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning
? Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models
? Positively influence kitchen culture through effective coaching, mentorship, and recognition
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.
