Catering Operations Lead

Aramark; Clemson (SC); On-site; USD 20,664,000 - 30,307,000; Full time

Job summary

Aramark is seeking a Food Service Supervisor to oversee the food service operation at our location. You will supervise, train, and manage staff, ensuring production aligns with menu specifications and quality standards.

The role emphasizes safety, efficiency, and cost awareness in daily operations. The position requires strong organizational skills, the ability to resolve interpersonal situations, and the stamina to work in a fast-paced environment.

Qualifications

• Must read, write, and understand verbal instructions.
• Maintains emotional control under stress.
• Strong organizational skills.
• Ability to resolve interpersonal situations.
• Ability to perform basic arithmetic.

Responsibilities

• Produce and maintain work schedules and may prepare production records.
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
• May prepare orders as needed per vendor to ensure accurate production for location.
• Must be knowledgeable in operating an efficient cost effective program.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.

Skills

Verbal instructions

Organization

Interpersonal skills

Arithmetic

Stress management

Education

High School Diploma/GED

Job description

Aramark is seeking a Food Service Supervisor to oversee the food service operation at our location. You will supervise, train, and manage staff, ensuring production aligns with menu specifications and quality standards.

The role emphasizes safety, efficiency, and cost awareness in daily operations. The position requires strong organizational skills, the ability to resolve interpersonal situations, and the stamina to work in a fast-paced environment.