Culinary Lead — Kitchen Operations & Team Leadership

Aramark Corporation; High Point (NC); On-site; USD 42,000 - 55,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor at High Point University’s Kahn Hotel to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit.

The role requires 2–3 years of related culinary experience and post-high school education, preferably a culinary degree, with strong leadership and communication skills and willingness to work evenings and weekends.

Qualifications

• Two to three years' experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

Skills

Culinary knowledge

Team management

Communication

Flexible schedule

Hands-on leadership

Education

Culinary degree

Job description

Aramark is seeking a Culinary Supervisor at High Point University’s Kahn Hotel to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit.

The role requires 2–3 years of related culinary experience and post-high school education, preferably a culinary degree, with strong leadership and communication skills and willingness to work evenings and weekends.