Culinary Supervisor: Elevate Service & Profits

Aramark; Charleston (SC); On-site; USD 42,000 - 62,000; Full time

Job summary

Aramark, serving the College of Charleston in Charleston, SC, seeks a Culinary Supervisor to lead dining operations on campus. You will ensure food quality, safety, sanitation, and guest satisfaction while driving profitability and efficiency across shifts.

The role requires 3-5 years of relevant experience and any necessary certifications. You will manage labor costs, train staff, and implement programs to improve morale and guest experiences.

Qualifications

• 3-5 years of relevant experience.
• Current Certifications as needed.

Responsibilities

• Controls the labor costs by supervising daily staffing levels as needed while driving efficiency from all staff.
• Retains control of production costs, supply costs, and inventory by adhering to all standards of operation.
• Audits service and quality on a regular basis.
• Adheres to all standards and established tracking procedures daily.
• Develops and implements strategies to achieve customer satisfaction goals.
• Supervises teamwork and service on a regular basis.
• Supervises day-to-day employee issues in a professional manner while adhering to all Aramark policies and procedures.
• Supports and implements training programs that develop skills to better serve guests, build repeat business, grow revenue, and improve morale.
• Assists in annual employee reviews and supervises interim performance issues.
• Supervisor accurate adherence to Aramark's time and attendance procedures.
• Ensure staffing level consistent with established guidelines and make daily adjustments based on business needs.
• All employees to be trained according to company standards for safety, health, and sanitation procedure

Skills

3-5 years exp

Certifications if needed

Job description

Aramark, serving the College of Charleston in Charleston, SC, seeks a Culinary Supervisor to lead dining operations on campus. You will ensure food quality, safety, sanitation, and guest satisfaction while driving profitability and efficiency across shifts.

The role requires 3-5 years of relevant experience and any necessary certifications. You will manage labor costs, train staff, and implement programs to improve morale and guest experiences.