Kitchen Manager

Aramark•Wichita Falls, TX

21d

About The Position

Aramark Healthcare+ is seeking a Kitchen Manager to join their team at United Regional Health in Wichita Falls, TX. The Kitchen Manager will plan food production according to ARAMARK's procedures and supervise its execution up to ARAMARK standards. Additional responsibilities include control food cost and oversee the implementation of safety procedures within the staff of 20-25 employees in the food service operations so as to meet or exceed customer expectations with appropriate cost effectiveness. 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.

Requirements

Culinary Certificate preferred; HS Diploma required.
Two to three years culinary experience in a high volume kitchen environment
Two to three years supervisory experience

Nice To Haves

Culinary Certificate preferred

Responsibilities

Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.
Design menu, prepare order and work out the food production procedure in accordance client and account manager's requirement.
Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
Establish good communication with clients, meet or exceed clients/customers requirements.
Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.