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Assistant Culinary Manager

2 months ago

Charlottesville, Virginia, United States Aramark Full time
Job Overview

In the absence of the Executive Chef, you will take full charge of the kitchen operations, ensuring adherence to the Executive Chef's guidelines. You will assist the Executive Chef in the effective management of kitchen activities at all times.

Key Responsibilities
  • Engage daily at a high standard, ensuring compliance with client agreements.
  • Thoroughly understand all company policies and procedures, ensuring daily implementation of Food Safety and Hygiene standards in accordance with current regulations. Report any safety and hygiene issues to the Executive Chef or Unit Manager.
  • Collaborate in developing all menu cycles, ensuring ongoing innovation and variety while maintaining budgeted profit margins.
  • Ensure the highest standards of food quality, presentation, and service are consistently achieved.
  • Assist with food procurement, ensuring only approved suppliers are utilized to maximize cost efficiency.
  • Share responsibility with the Executive Chef for inspecting food deliveries, ensuring only top-quality produce is accepted and that proper procedures are followed in case of supplier issues.
  • Ensure compliance with the Food Hygiene Regulations Act and other relevant legislation.
  • Confirm that H.A.C.C.P procedures are being followed and that all records and food safety checks assigned to you are maintained within the kitchen and related areas.
  • Assist in conducting stock-takes as necessary.
  • Support the Executive Chef in assessing the training needs of kitchen staff.
  • As a team member, you share responsibility for cleanliness and hygiene, ensuring that assigned daily and weekly cleaning tasks are completed to standard.
  • Review the kitchen hazard list weekly with the Executive Chef.
  • Maintain effective communication and a positive working relationship with clients, customers, and all staff.
  • Ensure that all staff strictly adhere to the Company Dress Code on a daily basis.
  • Perform any reasonable tasks that contribute to service, food preparation, hygiene, safety, and the efficient operation of the unit.

Qualifications
  • Capability to lead kitchen operations in the absence of the Executive Chef.
  • Adept at managing multiple tasks simultaneously.
  • Effective communication skills with staff and customers at all levels.
  • Ability to accurately follow and issue instructions, both written and verbal.
  • Strong leadership abilities.
  • NVQ Level 1, 2 & 3 or equivalent qualifications.
  • Basic Food Hygiene certification.
  • 1-2 years of experience in a professional kitchen or catering environment.
  • Experience in purchasing and optimizing profits.
  • Background in industrial catering.
  • Familiarity with H.A.C.C.P documentation.
  • Experience in menu planning.
  • Commitment and self-motivation.
  • Reliable and punctual.
  • Able to work independently or as part of a team.
  • Courteous demeanor.
  • Flexible approach to hours and responsibilities.
  • Willingness to undergo training as required.
About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.