Aramark

Manager

• Oversees the development and supervision of the day-to-day operations and maintenance
• Responsible for the smooth functioning and code compliance of designated facilities
• Manages and directly supervises the activities of the maintenance personnel
• Ensures the effective maintenance and operation of buildings, grounds, equipment and hardware
• Leads, supervises, and performance manages facilities staff
• Organizes, plans, coordinates, executes, monitors and delivers minor work projects
• Ensures that work orders and service requests are completed in a timely, efficient manner
• Orders/purchases of supplies

Facilities Manager

Events

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
• Perform preventative maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
• Must fill in for absent employees at location, as necessary.
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
• Be able to work occasional night and weekend catered events.
• Attend food service meetings with staff.
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
• May perform cashier duties as the need arises.
• Promote good public relations.

Event Day Supervisor – Concessions

Sales

• Responsible for receiving and inspecting products, accurately labeling items and reporting any discrepancies in reconciliation of deliveries and invoices.
• Responsible for organizing and storing all incoming products in assigned locations, applying FIFO (first in, first out) inventory controls for perishable products.
• May require training and operation of a manual pallet jack, electric pallet jack, and/or forklifts.
• Picks inventory to assemble orders of product, supplies and equipment for requisitions or established par levels.
• Follow all Standard Operating Procedures to meet accuracy and production standards.
• Load, unload and transport products and materials to different areas of the warehouse and/or other client locations.
• May require use of carts, powered industrial vehicles (PIV), or motor vehicles.
• Responsible for conducting routine physical inventory counts based on established location schedules.
• Accurately complete administrative duties including records such as inventory count documents, temperature and spoilage logs, equipment inspections, and any other relevant business records. This may be on paper or in a technology-based system (hand-held device or PC).
• Clean work areas as assigned, including but not limited to restrooms, break areas, loading dock, freight elevator and freight platform delivery areas when applicable.
• Implement all location safety policies, OSHA requirements, SDS standards, and emergency procedures.
• Use all required safety equipment and personal protective equipment.
• Takes appropriate measures to ensure the security of client and company assets.
• Interact with clients, employees, vendors, customers, and guests about business-related activities and attend meetings, as required.

Merchandiser, Warehouse Worker

• Responsible for the supervision, support, and growth of a team of Route Drivers and Route Sales representatives.
• Communicate daily with clientele as well as upper management.
• Driving profitability and growth of existing and potential customers.
• Maintaining the market center’s total managed volume.
• Develops the Service and Safety culture.
• Utilizes Route Sales leadership skills to facilitate employee selection, development, retention, and strong customer relationships.
• Ensures optimal route sales execution.
• Resolves route service issues for clients.
• Plans, schedules, assigns, and monitors daily route assignments to ensure clients are serviced by company standards and agreements.

Route Sales Manager

Recruitment

• Assist the Human Resources Management team with administrative tasks
• Work with customers, visitors, and employees professionally and cheerfully
• Be available for all events including weekends, evenings, and holidays
• Assist at other Aramark operated venues when requested in the Denver Metro Area

Event Day Staffing Assistant

Backend Engineer

• Oversees and manages culinary operations to meet production, presentation, and service standards.
• Applies culinary techniques to food preparation and manages the final presentation and service of food.
• Ensures culinary production appropriately connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• Train and manage culinary and kitchen employees to use best practice food production techniques.
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
• Full knowledge and implementation of the Food Framework.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensure proper equipment operation and maintenance.
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Executive Catering Chef

Director

• Oversee daily operations across all warehouse facilities, including receiving, put‑away, picking, packing, shipping, and returns
• Establish and enforce operational standards, KPIs, and performance metrics
• Ensure compliance with safety regulations, OSHA standards, and company policies
• Drive continuous improvement initiatives
• Own the accuracy, integrity, and optimization of all inventory across multiple locations
• Implement and refine inventory control processes, cycle counts, and reconciliation procedures
• Forecast demand and maintain optimal stock levels
• Reduce shrink, obsolescence, and carrying costs through proactive analysis and process improvements
• Manage inbound and outbound logistics, including carrier relationships, freight optimization, and routing strategies
• Develop scalable distribution strategies that support growth, new product lines, and new market expansion
• Monitor transportation performance, cost, and service levels, adjusting strategies as needed
• Use data analytics to identify trends, improve forecasting, and enhance operational visibility
• Champion automation and digital transformation initiatives to increase efficiency and accuracy
• Build, mentor, and develop warehouse and inventory teams, including managers and supervisors
• Collaborate closely with Sales, Customer Service, Manufacturing, Procurement, and Finance to align operational priorities
• Communicate performance, risks, and opportunities to senior leadership with clarity and insight

Warehouse Director

Producer

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Food Production Manager

• Direct and coordinate all operational and support functions associated with transportation operations for the client site.
• Build a strong work team and positive environment by recruiting, hiring, and training managers, drivers, and dispatchers.
• Address client needs in a proper and responsive manner to ensure the highest level of service is provided.
• Responsible for DOT FMCSR compliance.
• Responsible for knowing the environmental aspects and associated impacts of the job position.

Director of Transportation

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Chef Manager

• Manages production for 3 points of service: patient feeding, front of the house retail operations and catering.
• Management of food cost, food safety and waste controls.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Records inventory and Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Assists with managing patient feeding and retail operations as needed.

Procurement

• Manage vendor relationships, communications, product allocations, substitutions, and order guide accuracy while collaborating closely with Supply Chain, nutrition, culinary, marketing, and frontline teams.
• Represent Aramark Food Services in strategic partnerships, and provide vendors with projections, trends, and strategic direction.
• Ensure all products being purchased are in compliance with all guidelines.
• Build relationships with vendors by communicating in a timely effective manner.
• Maintain all purchasing aspects of food production software.
• Track and report vendor data in a way to reduce expenses, improve effectiveness, improve on-time product delivery into unit, and decrease product substitutions.
• Cost analysis of products purchased.
• Manage commodity entitlement spend and regularly, proactively communicate to all stakeholders.
• Create public presentations around commodity usage, inventory, spend, distribution, etc.
• Forecast average usage of products and communicate any changes to vendors.
• Respond to and resolve vendor/purchasing issues from the field.
• Reports to Business Process Director.
• Manages Procurement team including scheduling, performance evaluation, structure, and daily responsibilities.
• Identify current approaches and methods of procurement and what can be done to create value with existing tools, including Policy, People, Process and Technology.
• Focus on the Five Ps of Food Production and ensure operational excellence.
• Determine what actions can be taken to better leverage Aramark purchasing power.
• Establish and align Aramark procurement strategies with strategic supply base.

Procurement Specialist

Compliance

• Coordinate efforts targeting a holistic approach to implement safety and risk programs
• Function as a strategic operational support leader to enhance safety and risk process improvements
• Key point of contact for addressing operational needs related to safety, food safety & sanitation, and environmental compliance
• Assist management teams to effectively execute against safety standards and requirements
• Maintain working relationship with local and regional compliance and regulatory authorities
• Accompany Public Health Department / Regulatory Inspectors during on-site inspections
• Manage internal and external corrective action processes

Safety & Compliance Manager

• Meet sales expectations and promote route growth
• Identify new business opportunities
• Maintain relationships with customers
• Ensure safe loading/unloading of products
• Operate company vehicles safely
• Verify daily preventative maintenance of the vehicle
• Maintain inventory levels at customer locations
• Accountability for all monies and products

Route Sales Relief Driver – Jumper

Human Resources

• Provide HR generalist support for the Aramark Corporate functional staff / Centers of Excellence (COE)
• Management and administration of several imperative HR processes
• Issue resolution including hotline calls response, investigation and follow-up
• Corrective action/performance management consulting, and policy interpretation
• Coordination for corporate engagement and celebration activities
• HR metrics reporting and analysis
• Benefits and payroll assistance as needed

Facilities Manager

Event Day Supervisor – Concessions

Merchandiser, Warehouse Worker

Route Sales Manager

Event Day Staffing Assistant

Executive Catering Chef

Warehouse Director

Food Production Manager

Director of Transportation

Chef Manager

Food Production Manager

Procurement Specialist

Safety & Compliance Manager

Route Sales Relief Driver – Jumper

Human Resources Manager