Hospital Culinary Supervisor

Aramark; Akron (OH); Presencial; USD 24.000 - 34.000; Jornada completa

Descripción de la vacante

Aramark is seeking a Culinary Supervisor at Akron General Hospital for Cleveland Clinic to oversee the production, preparation, and presentation of food for a designated unit. This on-site role supports patient services and hospital dining operations.

The ideal candidate should have 2–3 years of culinary experience, 2–3 years of post-high school education (preferably a culinary degree), strong leadership and communication skills, and the ability to work evenings and weekends.

Formación

• Two to three years’ 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.

Responsabilidades

• Supervise production, preparation, and presentation of foods for unit(s) as assigned by the Aramark Executive Chef to ensure consistent quality.
• Maintain inventory to meet daily needs, record deliveries, address discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment to maintain food safety and kitchen standards at all times.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach and counsel staff; resolve problems and communicate openly.

Conocimientos

Leadership

Communication

Food safety

Hands-on management

Team supervision

Educación

2-3 years post-high school education, preferably culinary degree

Descripción del empleo

Aramark is seeking a Culinary Supervisor at Akron General Hospital for Cleveland Clinic to oversee the production, preparation, and presentation of food for a designated unit. This on-site role supports patient services and hospital dining operations.

The ideal candidate should have 2–3 years of culinary experience, 2–3 years of post-high school education (preferably a culinary degree), strong leadership and communication skills, and the ability to work evenings and weekends.