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Assistant Culinary Manager

2 months ago

Bentonville, Arkansas, United States Aramark Full time
Position Overview

In the absence of the Executive Chef, you will take full charge of the kitchen operations, ensuring adherence to the responsibilities outlined in the Executive Chef's role. Your support to the Executive Chef will be crucial for the effective management of the kitchen at all times.

Key Responsibilities
  • Engage daily at a high standard, ensuring compliance with client agreements.
  • Become thoroughly acquainted with all organizational policies and procedures, ensuring that daily Food Safety and Hygiene standards are upheld in accordance with current regulations. Any issues regarding safety and hygiene must be communicated to the Executive Chef or Unit Manager.
  • Assist in developing all menu cycles, promoting continuous innovation and variety while maintaining budgeted profit margins.
  • Ensure the highest standards of food quality, presentation, and service are consistently achieved and maintained.
  • Support all food procurement processes, ensuring that only approved suppliers are utilized to maximize cost efficiency.
  • Share responsibility with the Executive Chef for inspecting, verifying, and signing off on food deliveries to guarantee that only top-quality produce is accepted, and ensure correct procedures are followed in case of supplier issues.
  • Ensure compliance with the Food Hygiene Regulations Act and any other relevant legislation.
  • Confirm that H.A.C.C.P procedures are implemented 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.
  • Help the Executive Chef assess the training needs of all kitchen personnel.
  • As a team member, you share responsibility for cleanliness and hygiene, ensuring that all assigned daily and weekly cleaning tasks are completed to standard.
  • Review the kitchen hazard list weekly with the Executive Chef.
  • Maintain effective communication and working relationships with clients, customers, and all staff members.
  • Ensure that all staff consistently adhere to the Company Dress Code.
  • Perform any reasonable tasks that support service, food preparation, hygiene, safety, and the efficient operation of the unit.
Qualifications
  • Ability to lead kitchen operations in the absence of the Executive Chef.
  • Capability to manage multiple tasks effectively.
  • Strong communication skills to interact with staff and customers at all levels.
  • Ability to accurately follow and issue instructions, both written and verbal.
  • Proven leadership skills.
  • NVQ Level 1, 2 & 3 or equivalent qualifications.
  • Basic Food Hygiene certification.
  • 1-2 years of experience in a professional kitchen or high-volume catering environment.
  • Experience in purchasing and optimizing profit margins.
  • Background in industrial catering.
  • Familiarity with H.A.C.C.P documentation.
  • Experience in menu planning.
  • Dedication and self-motivation.
  • Strong reliability and punctuality.
  • Able to work independently or as part of a team.
  • Courteous demeanor.
  • Flexible approach to hours and responsibilities.
  • Willingness to participate in training as required.
About Aramark

Our Mission

At Aramark, we are dedicated to serving our communities and partners with purpose. We believe in creating opportunities for every employee to thrive and contribute meaningfully.

Company Overview

Aramark proudly serves millions of guests daily across 15 countries, committed to excellence in food and facilities management. We focus on fostering a workplace that nurtures talent, fuels passion, and empowers professional growth.