Culinary Supervisor - High Point Univ - Kahn Hotel & Alo Res

Aramark; High Point (NC); On-site; USD 42,000 - 64,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor for the High Point University Kahn Hotel & Alo Res. The role oversees production, preparation, and presentation of foods for the unit and ensures safety, sanitation, and quality standards are met on a daily basis.

The ideal candidate has 2–3 years of culinary experience, relevant post-high school education (culinary degree preferred), and strong leadership and communication skills.

Qualifications

• Two to three years of 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.
• Willing to be hands-on with staff and operations and work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in production, preparation, and presentation of foods for the designated unit.
• Maintain inventory, record deliveries, and assist with storage.
• Ensure proper handling of all food products and equipment for safety and sanitation.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach, and counsel staff; resolve problems and communicate openly.

Skills

Culinary experience

People management

Communication skills

Food safety knowledge

Education

Culinary degree preferred

Post-high school education

Job description

Title: Culinary Supervisor - High Point Univ - Kahn Hotel & Alo Res

Requisition #: 665518

Location: HIGH POINT, NC, 27268

Job Description

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit in the Kahn Hotel at High Point University.

Job 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.

Qualifications

• Two to three years’ experience in a related culinary position.
• Candidate will possess 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.

EEO Statement

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.