Aramark

Marketing

• Support New Student Orientations and Transfer Orientations through providing meal plan information to the guest
• Support distribution of sales material, menus and promotions
• Assist in planning and executing dining events, pop-ups, tablings, and brand activations
• Support the marketing team with promotional calendars, meeting notes, and project coordination
• Provide excellent customer service
• Assist the marketing team with all roles and responsibilities as necessary
• This position requires summer availability and runs through August 10

Marketing Admin Intern

Account Executive

• Achieving quarterly and annual sales plan by securing new client appointments and building a sales pipeline through prospecting for new customers.
• Gathering client intelligence prior to the first appointment and building a program to meet client needs.
• Negotiating pricing, product, and equipment options, and coordinating vital program demos.
• Developing customer specific solutions and utilizing resources for improved efficiency.
• Networking proactively using traditional and social media methodologies to build relationships in target accounts.
• Researching and identifying potential market opportunities and developing territory plans.

Executive Assistant

• Manage and prioritize the CIO’s calendar across global time zones.
• Arrange detailed domestic and international travel itineraries.
• Serve as primary point of contact for internal teams, executives, and external partners.
• Handle expenses and ensure compliance with budget policies.
• Maintain strict confidentiality and high integrity in managing sensitive information.
• Fully facilitate Tech Leadership meetings, including scheduling, agendas, and attendee lists.
• Support preparation and delivery of Board-level materials.
• Ensure all calendar entries include complete logistics and access details.
• Anticipate impacts of major events (board meetings, LT meetings, town halls) and build necessary prep sessions.
• Adjust the executive’s schedule proactively as priorities evolve.
• Monitor incoming communications (emails teams messages) to ensure nothing critical is missed.
• Assess urgency using knowledge of priorities, deadlines, and senders.
• Ensure pre-read materials are delivered at least 24 hours before meetings.
• Screen external inquiries and respond/escalate appropriately on behalf of the CIO.
• Own agendas, run of show, materials, and logistics for Leadership Meetings and Town Halls.
• Coordinate presenters, content sequencing, and timely input collection.
• Support development and flow of Board level materials.
• Assist in defining, leading, and tracking projects and deliverables.
• Identify resources and support alignment to meet project objectives.
• Coordinate logistics for project teams and on-site visits.
• Manage administrative operations while driving execution of key team deliverables.
• Communicate regular process updates across the organization.
• Conduct ad hoc data and financial analyses.
• Draft, edit, and refine executive level correspondence, presentations, and reports.
• Produce board ready materials reflecting the CIO’s tone and priorities.
• Support clear communication flow across the CIO organization and senior leadership.
• Build trusted relationships with executives, business leaders, EAs, and key partners.
• Represent the CIO when appropriate-requesting updates, resolving issues, and driving outcomes.
• Effectively determine when it is appropriate to speak on behalf of the CIO.

Manager

• 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

Sales

• Greets and assists customers while anticipating their needs
• Ensure product is stocked to appropriate levels and replenishes and arranges items as needed
• Operates register, handles cash, and processes credit card transactions
• Responsible for cash handling, safe verifications, and preparing deposits
• Maintains friendly, efficient, positive customer service demeanor

Retail Sales Worker

Customer Support

• Provide exceptional customer service in a professional manner.
• Handle incoming calls with the objective of one-call resolution.
• Resolve discrepancies and customer complaints to ensure customer satisfaction.
• Audit company service programs for compliance and follow-up on customer callbacks.
• Maintain required departmental records, reports, and files.

Customer Service Coordinator II

• Assist Account Manager to plan food production according to ARAMARK’s procedures and supervise its execution up to ARAMARK standards.
• Control food cost and oversee the implementation of Safety procedures in the Food Service operations.
• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• 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.
• 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.

Culinary Manager

Designer

• Maintains a friendly, efficient, and positive customer service attitude toward customers, clients, and co-workers.
• Anticipates and responds to customer needs.
• Uses proper procedures on hard floor care (stripping & refinishing, burnishing, spray cleaning, and spray buffing) in adherence to the principles of hard surface floor maintenance.
• Uses the proper procedures on carpet and upholstering (shampooing, damp surface, extractions, spot cleaning, vacuuming, etc.).
• Operates industrial floor care equipment as assigned and according to schedule for cleaning of large area of floor surface.
• Performs maintenance and restorative processes for all floor surface types.
• Properly processes all municipal solid waste (MSW), infectious, and pharmaceutical waste including rendering infectious waste as MSW.
• Removes trash, recyclables, soiled linen, used supplies and equipment from assigned work area.
• Disinfects receptacles and carts as needed.
• Follows all Aramark safety standards, sanitation, and infection control standards and procedures and requirements by the appropriate accredited local agencies.
• Adheres to all Aramark appearance standards and always wears the required uniform and personal protective equipment (PPE) while working.

Floor Technician

Director

• Develop and implement a system-wide culinary innovation strategy aligned with patient care, wellness, and sustainability goals.
• Collaborate with clinical nutrition, operations, and executive leadership to integrate culinary excellence into the broader healthcare mission.
• Design seasonal, culturally inclusive, and therapeutic menus that meet diverse dietary needs and enhance patient satisfaction.
• Introduce plant-forward, locally sourced, and trend-responsive offerings across all food service platforms.
• Standardize culinary practices, recipes, and production methods across facilities to ensure consistency and quality.
• Lead initiatives to reduce food waste, improve cost-efficiency, and optimize kitchen workflows.
• Mentor and inspire culinary teams, fostering a culture of creativity, accountability, and continuous improvement.
• Provide training on culinary techniques, food safety, and customer service.
• Evaluate and implement emerging technologies in food preparation, ordering systems, and kitchen automation.

Culinary Director – Continuous Improvement

• The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes.
• Oversees and manages dining operations where customers order prepared foods from a menu.
• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services appropriately connects to the Executional Framework.
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute.
• Reward and recognize employees.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and effectively communicate operational progress.
• Adopt Aramark process and systems, build revenue and manage budget, including cost controls regarding food, beverage and labor.
• Ensure the completion and maintenance of P&L statements. Achieve food and labor targets.

Food Service Director

• Build business partnerships with customers
• Meet sales expectations and promote route growth
• Solicit new business and increase revenue
• Establish effective relationships with customers
• Ensure safe loading/unloading of products
• Communicate effectively under adverse conditions

Route Sales Representative

• Develop and complete catering solutions to meet customers’ needs
• Develop and maintain effective client and customer rapport
• Deliver consistent quality in planning and carrying out events
• Facilitate the delivery of prepared food and set up of events crafted from banquet event orders
• Assist clients in planning special events and providing creative solutions to clients’ needs
• Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation
• Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to event
• Responsible for delivering food and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Ensure accurate reporting of all catering related revenue, expenses, and receivables
• Recruit, train, schedule and develop team members
• Ensure compliance with all food, occupational, and environmental safety policies

Catering Manager

Events

• Lead custodial operations and supervise, train and direct custodial associates
• Maintain communication with and respond to the requests of department managers and directors
• Tour and inspect the facility to ensure total quality management requirements
• Review job orders and specifications to understand material and labor required
• Maintain compliance with Aramark’s and client’s standards of operation
• Understand departmental expenses such as supply needs and labor costs

Events Custodial Manager

• 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
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Supervise team regarding production, quality and control
• Maintain a safe and healthy environment for clients, customers and employees

• Responsible for going around the dining hall and gathering surveys from students but also faculty and staff who join us for lunch and dinner.
• Responsible for going around campus and promoting the food and events that will be served in the dining hall.
• Responsible for running all social media accounts of the dining hall.
• Responsible for tabling events in the dining room when we have weekly/monthly events.
• Responsible for check-ins with the District marketing team to help elevate the experience in the dining hall.

Marketing Admin Intern

Account Executive

Executive Assistant

Chef Manager

Retail Sales Worker

Customer Service Coordinator II

Culinary Manager

Floor Technician

Culinary Director – Continuous Improvement

Food Service Director

Route Sales Representative

Catering Manager

Events Custodial Manager

Chef Manager

Student Marketing Peer to Peer