Culinary Bench Manager

Aramark • FL

140d

About The Position

The Culinary Bench Manager is a management position responsible for supporting culinary operations in senior living facilities in the SeniorLIFE+ Southeast market (Florida). This position is a hybrid position, and the shift schedule varies depending on business needs. This position requires travel up to 100% and may include overnight travel.

Requirements

• Requires at least 2 to 3 years of experience in senior living/healthcare
• Requires at least 2 to 3 years of experience in a management role
• Bachelor's degree or equivalent experience preferred
• Strong interpersonal skills
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships
• Ability to demonstrate excellent customer service using Aramark's standard service model
• Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.
• Servsafe required

Nice To Haves

• Certified Dietary Manager certificate strongly preferred

Responsibilities

• Use Aramark's coaching model to engage and develop team members to their fullest potential
• Reward and recognize employees
• Ensure individual and team performance meets objectives and client expectations
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Ensure the completion and maintenance of P&L statements
• Deliver client and company financial targets
• Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Ensure entire team is trained and able to implement
• Supervise team regarding production, quality and control
• Maintain a safe and healthy environment for clients, customers and employees
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Plan, direct, and coordinate food service activities in order to deliver a finished product to the customer

What This Job Offers

• Career Level: Manager
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees