Catering Operations Lead

Aramark; Ruston (LA); On-site; USD 34,000 - 48,000; Full time

Job summary

Aramark in Ruston, LA, is seeking a supervisor to oversee the food service operation, ensuring proper preparation and serving quantities. You will train staff, direct daily activities, and maintain safety, quality, and inventory per policies.

The role requires leading teams, maintaining schedules, and upholding cost-efficient processes while supporting staff development and morale in a fast-paced 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.

Skills

Verbal instructions

Basic arithmetic

Emotional control

Interpersonal conflict resolution

Strong organizational skills

Education

High School Diploma/GED

Job description

Aramark in Ruston, LA, is seeking a supervisor to oversee the food service operation, ensuring proper preparation and serving quantities. You will train staff, direct daily activities, and maintain safety, quality, and inventory per policies.

The role requires leading teams, maintaining schedules, and upholding cost-efficient processes while supporting staff development and morale in a fast-paced environment.