Culinary Supervisor: Lead Kitchen Ops & Talent

ARAMARK; Tonopah (NV); On-site; USD 42,000 - 56,000; Full time

Job summary

Aramark’s Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

The role requires 2–3 years of culinary experience, a related post-high school education preferred, and strong leadership and communication skills. Flexibility to work evenings and weekends is essential to meet event-based hours and client needs.

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 all foods for unit(s).
• Maintain sufficient inventory, record deliveries, handle discrepancies, assist with storage.
• Ensure proper handling of all food products and equipment and food safety standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach and counsel staff; resolve problems; maintain open communication.

Skills

Culinary experience

People management

Communication skills

Hands-on leadership

Education

Culinary degree (preferred)

Job description

Aramark’s Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

The role requires 2–3 years of culinary experience, a related post-high school education preferred, and strong leadership and communication skills. Flexibility to work evenings and weekends is essential to meet event-based hours and client needs.