Hands-On Culinary Supervisor: Lead Kitchen Teams & Events

Aramark; Morrisville, Northern (NC, KY); Hybrid; USD 42,000 - 54,000; Full time

Job summary

LifeWorks Restaurant Group, part of Aramark's Workplace Experience Group, seeks a Culinary Supervisor in Morrisville, NC. You will coordinate, plan, participate in, and supervise production, preparation, and presentation of foods for a designated unit.

You will supervise staff, maintain inventory, ensure food safety, sanitation, and timely service. The role requires 2–3 years in culinary positions, post-high school education in culinary, and strong communication.

Qualifications

• 2–3 years’ experience in a related culinary position.
• 2–3 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.
• Available for event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in 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 leadership

Communication

Staff training

Food safety

Education

Culinary degree

Job description

LifeWorks Restaurant Group, part of Aramark's Workplace Experience Group, seeks a Culinary Supervisor in Morrisville, NC. You will coordinate, plan, participate in, and supervise production, preparation, and presentation of foods for a designated unit.

You will supervise staff, maintain inventory, ensure food safety, sanitation, and timely service. The role requires 2–3 years in culinary positions, post-high school education in culinary, and strong communication.