Catering Operations Lead

Aramark; New York (NY); On-site; USD 34,000 - 49,000; Full time

Job summary

Aramark is seeking a Catering Admin in New York to supervise and train the food service operation, ensuring correct production and serving according to menu specs. You will direct daily activities and maintain schedules while upholding safety and quality standards.

The role emphasizes cost awareness, inventory control, and staff development, with responsibilities spanning sanitation and regulatory compliance within a dynamic catering environment.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

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.

Education

High School Diploma/GED

Sanitation course

Job description

Aramark is seeking a Catering Admin in New York to supervise and train the food service operation, ensuring correct production and serving according to menu specs. You will direct daily activities and maintain schedules while upholding safety and quality standards.

The role emphasizes cost awareness, inventory control, and staff development, with responsibilities spanning sanitation and regulatory compliance within a dynamic catering environment.