11/13/2012 09:42 AM
ARAMARK is a world leader in providing managed services --including food, facility and other support services and uniform and career apparel. ARAMARK has leadership positions serving the business, education, healthcare, government and sports and recreation segments. In FORTUNE Magazine's 2003 survey of the Most Admired Companies in America, ARAMARK ranks No. 1 in the outsourcing services category and is No. 10 among all companies included in the survey by overall score as evaluated by peers within the industry. Headquartered in Philadelphia, ARAMARK has approximately 200,000 employees serving clients in 19 countries.
ARAMARK Education provides a complete range of food, facility, uniform and other support services to more than 500 K-12 school districts in the U.S. It offers public and private education institutions a family of dining and facility services including: on-site and off-site breakfast and lunch meal programs, after-school snacks, catering, nutrition education, retail design and operations, maintenance, custodial, grounds, energy management, construction management, and building commissioning. For more information on ARAMARK's K-12 food service programs, please visit ****.
As Chef Manager you will oversee all front- and back-of-house operations for centralized kitchens and be responsible for food production and overall supervision of kitchen activity. You will be managing ARAMARK Food Production and hourly school employees. You will interact with customers and clients on a daily basis as well as have responsibility staffing, scheduling, training and developing an hourly staff. You will be responsible for Menu Planning, Pre-Costing, Forecasting and Purchasing of materials which support the daily operation.
Associate's Degree in culinary arts or any other related field is required - Bachelor's Degree is strongly preferred
3 years of work experience would be ideal
Experience in BOH operations such as inventory, ordering, food cost, menu development, etc.
Ideal candidates have experience in the following areas: managing a kitchen, menu planning, food cost control and production.
Must possess analytical skills and be process oriented.
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Has creative and unique problem solving skills.
The ability to interact with students.
P&L accountability and/or contract-managed service experience is desirable.
Website : http://www.aramark.com