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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in culinary management, including food preparation, presentation, and service standards, while ensuring compliance with safety and quality protocols. Proven ability to lead and develop culinary teams, manage operations, and enhance customer satisfaction through effective communication and culinary solutions.
Highest-signal resume keywords
Culinary ManagementFood Preparation TechniquesTeam LeadershipCulinary Standards ComplianceInventory Management
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Culinary TechniquesFood Quality StandardsMenu DevelopmentProduction ManagementCost ControlSupply Chain ManagementFood Safety CompliancePerformance Metrics MonitoringRecipe ManagementLabor Standards Management
Soft Skills
Communication SkillsMulti-taskingCoaching and TrainingTeam CollaborationCustomer Interaction
Certifications & Qualifications
Culinary Degree
Industry Keywords
Culinary OperationsFood FrameworkAramark SAFE FoodQuality AssuranceOccupational SafetyEnvironmental Safety
Tech Stack
Tools & technologiesChef
About the role
Key responsibilities & impact- Oversee chef managers and hourly culinary staff
- Develop and execute culinary solutions to meet customer and client needs and tastes
- Oversee culinary operations to meet production, presentation, and service standards
- Apply culinary techniques to food preparation and manage final presentation and service
- Ensure culinary production connects to the Executional Framework
- Establish proper culinary standards and techniques for food preparation
- Train, manage, coach, reward, and recognize culinary and kitchen employees
- Plan and execute team meetings and daily huddles
- Maintain staff records, training records, shift checklists, and performance data
- Develop client and guest rapport and interact directly with guests daily
- Communicate regional culinary and ingredient trends
- Deliver food and labor targets and focus on margin improvement
- Monitor performance metrics, data, order, and inventory trends
- Ensure efficient execution and delivery of culinary products in line with the daily menu
- Maintain Aramark food quality and safety standards
- Manage waste, standard menus, recipes, ingredients, customer-driven menus, and labor standards
- Manage supply chain and procurement processes and ensure authorized suppliers are used
- Implement the Food Framework
- Ensure accurate food-consumption estimates for requisitions and food purchases
- Ensure equipment operation and maintenance
- Ensure compliance with Aramark SAFE food, Quality Assurance, occupational safety, environmental safety, health, wage, and hour policies
Requirements
What you’ll need- Requires at least 4 years of culinary experience
- At least 2 years in a management role preferred
- Requires a culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of the principles and practices within the food profession
- Experiential knowledge required for management of people and/or problems
- Oral, reading, and written communication skills
Benefits
Comp & perks- Equal employment opportunity
- Professional growth and development opportunities
- Employee belonging and support through a mission-driven workplace
- Opportunities to develop talents and fuel passions