Kitchen Manager - Seattle Convention Center

Aramark • Seattle, WA

2d • $93,000 - $98,000

About The Position

The Kitchen Manager at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, appliess culinary techniques to food preparation, and helps manage the final presentation and service of food. The Kitchen Manager works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals.

Requirements

• Requires at least 3-5 years in a related position
• Requires at least 2-3 years of post-high school education, strong preference to a culinary degree
• Requires advanced culinary skills and knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems.
• Requires strong verbal, reading, and written communication skills
• Demonstrated food and labor cost management skills
• Ablity to learn and comfortable operate computer systems and applications related to the daily operation of the culinary department
• Proficiency with the Microsoft Office 365 suite
• Frequent standing and walking for extended periods of time on solid surfaces.
• Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.
• The position requires manual dexterity, auditory, and visual skills, as well as the ability to follow written and oral instructions.

Responsibilities

• Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
• Assists with developing culinary team’s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success
• Assists with planning, organizing, and leading team meetings and daily huddles
• Estimates food consumption then requisitions or purchases food
• Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
• Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Assists Executive Sous Chefs with labor scheduling and timecard management
• Efficiently execute and deliver all food line products in accordance with the daily menu
• Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning
• Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models
• Positively influence kitchen culture through effective coaching, mentorship, and recognition
• At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Benefits

• Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree