Job Description

The Culinary Supervisor is responsible for ensuring, preparing and assisting in the preparation of food to be served complying with all sanitation, health and personal hygiene standards established for production and execution procedures.

Job Responsibilities

• Responsible for all food production in all areas of food service.
• Assist with developing menus, determining food purchase specifications and creating recipes.
• Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that Aramark standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• In coordination with Management develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Attends food and beverage staff and management meetings.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests and clients.
• In conjunction with food and management team, assist in maintaining a high level of service principles in accordance with Aramark standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Assist with the development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Assist in development and implementation of new programs.
• Optimizes food cost, labor cost and top line growth.
• Assists with the implementation of culinary skills training programs.
• Leadership development of culinary and utility personnel.
• Ability to interact positively with supervisor, clients, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach.
• Participate as a culinary resource on regional culinary support teams and regional marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
• Assist the sales and marketing teams in strategic planning in development of food and beverage programs.
• Organize and maintain paperwork as required.

• Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
• Working knowledge of various computer software programs.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch.
• The employee must occasionally lift and/or move up to 50 pounds.