Culinary Supervisor — Lead Kitchen Operations

ARAMARK; New York (NY); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Medical benefits

401(k)

Job summary

Aramark in New York is seeking a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit.

The role emphasizes maintaining inventory, ensuring food safety, staff development, and adapting to event-based hours including evenings and weekends, with a strong focus on consistent quality and sanitation.

Qualifications

• Two to three years of experience in a related culinary position.
• 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.
• Willingness to be hands on with staff and operations; able to work event-based hours including 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 supervision

Food safety knowledge

Leadership experience

Communication skills

Education

Post-high school education (culinary degree preferred)

Job description

Aramark in New York is seeking a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit.

The role emphasizes maintaining inventory, ensuring food safety, staff development, and adapting to event-based hours including evenings and weekends, with a strong focus on consistent quality and sanitation.