Food Service Supervisor: Lead & Develop Kitchen Team

Aramark Corporation; Towson, Northern (MD, KY); Hybrid; USD 30,000 - 33,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement plan

Parental leave

Disability coverage

Job summary

Aramark in Towson, MD, is seeking a Food Retail and Brand Location Supervisor to oversee daily food service operations, including setup, cooking, and inventory control. You will train staff, supervise cooks, and ensure adherence to brand standards and safety protocols in a fast-paced environment.

You will lead a team, provide ongoing coaching, and collaborate with managers to maintain high guest satisfaction while meeting operational goals and safety requirements.

Qualifications

• Previous supervisor experience preferred.
• Experience in food and hospitality required.
• Ability to work in a fast-paced environment and think quickly.

Responsibilities

• Oversee setup, breakdown, and sanitation of workstations.
• Supervise cooking and preparation of food items per recipes and brand requirements.
• Ensure safe, organized, hazard-free storage of food items.
• Maintain accurate inventory per policies.
• Delegate tasks to staff as needed.
• Provide coaching and performance feedback to staff.
• Assist managers with counseling, timekeeping, and updating contact information.
• Train and mentor other food service workers.
• Maintain excellent customer service and positive demeanor with guests and coworkers.
• Adhere to safety policies and proper food sanitation procedures.

Skills

Leadership

Time management

Organizational skills

Multi-tasking

Problem solving

Teamwork

Tools

Basic computer skills

Job description

Aramark in Towson, MD, is seeking a Food Retail and Brand Location Supervisor to oversee daily food service operations, including setup, cooking, and inventory control. You will train staff, supervise cooks, and ensure adherence to brand standards and safety protocols in a fast-paced environment.

You will lead a team, provide ongoing coaching, and collaborate with managers to maintain high guest satisfaction while meeting operational goals and safety requirements.