Kitchen Supervisor: Lead, Mentor & Elevate Food Service

Aramark Correctional Services; Washington (District of Columbia); On-site; USD 30,000 - 41,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Paid time off

Job summary

Aramark in Washington, DC is seeking a full-time Food Service Supervisor to lead a dedicated team and coordinate daily kitchen activities. You will oversee staff, ensure safety and quality, and support service delivery across catering events and on-site meals.

The role emphasizes strong organization, cost awareness, and staff development, with opportunities to contribute to menu execution, scheduling, and training while adhering to company policies.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during first year.
• Must be knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Produce and maintain work schedules and may prepare production packets.
• Direct daily activities.
• Maintain food production that ensures safety and quality.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain serving schedules; ensure that all food items are served per menu specifications.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• Supervise and evaluate employees; counsel; promote growth, efficiency, morale, and teamwork.

Skills

Verbal literacy

Sanitation training

Cost efficiency

Basic arithmetic

Emotional control

Interpersonal skills

Organizational skills

Education

Sanitation course

Job description

Aramark in Washington, DC is seeking a full-time Food Service Supervisor to lead a dedicated team and coordinate daily kitchen activities. You will oversee staff, ensure safety and quality, and support service delivery across catering events and on-site meals.

The role emphasizes strong organization, cost awareness, and staff development, with opportunities to contribute to menu execution, scheduling, and training while adhering to company policies.