Aramark
Title: Chef Manager - Georgetown University
Requisition #: 608081 Location: District of Columbia, DC, US, 20057 Job Description
We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. COMPENSATION AND BENEFITS
The salary range for this position is $75,000 to $80,000. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Job Responsibilities
Maintains friendly, efficient, positive customer service attitude toward customers, clients and coworkers. Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items. Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Maintains established systems and training programs to provide a safe working environment. Recognizes and adopts the appropriate food production services appropriate to specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Monitors production needs for the cafeteria and schedules all department employees. Establishes systems and training programs to provide a safe working environment. Implements, revises and maintains proper work routines for all department positions and directs work of supervisors. Qualifications
Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills ServeSafe Certified Aramark is an equal opportunity employer. We believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
#J-18808-Ljbffr
Requisition #: 608081 Location: District of Columbia, DC, US, 20057 Job Description
We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. COMPENSATION AND BENEFITS
The salary range for this position is $75,000 to $80,000. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Job Responsibilities
Maintains friendly, efficient, positive customer service attitude toward customers, clients and coworkers. Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items. Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Maintains established systems and training programs to provide a safe working environment. Recognizes and adopts the appropriate food production services appropriate to specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Monitors production needs for the cafeteria and schedules all department employees. Establishes systems and training programs to provide a safe working environment. Implements, revises and maintains proper work routines for all department positions and directs work of supervisors. Qualifications
Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills ServeSafe Certified Aramark is an equal opportunity employer. We believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
#J-18808-Ljbffr