Aramark

Recruitment

• Cooks and prepare a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses a variety of utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
• Arranges, garnishes, and portions food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation
• Ensures security of company assets

Cook

Manager

• Leads operational excellence and compliance across Student Nutrition Foodservice programs
• Ensures alignment with Federal nutrition requirements and Aramark policies
• Responsible for developing and executing strategic processes, training programs, and performance monitoring systems
• Ensures operational policies and procedures adhere to K-12 compliance standards
• Develops, implements, and maintains standard operating procedures on all field-facing processes
• Plans trainings, programs including defining objectives, methods, timetables, and budget to support Aramark/CPS strategic plan
• Evaluates operational performance and develops plans to improve service or compliance
• Supports school openings and closings, ensures FOH and BOH SOPs and operations expectations are communicated

Senior Manager, Quality & Standards

Director

• 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 processes 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
• Manage resources to ensure quality and cost control within budgetary guidelines
• Implement and maintain Aramark agenda for both labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Full compliance with Operational Excellence fundamentals, including food and labor
• Direct and oversee operations related to production, distribution and food service
• Maintain a safe and healthy environment for clients, customers and employees
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products as well as menu planning and development
• Develop operational component forecasts and can explain variances. Responsible for components accounting functions.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
• Recruits, hires, develops and retains front line team.
• Conducts period inventory
• Maintains records to comply with ARAMARK, government and accrediting agency standards
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
• May participate in sales process and negotiation of contracts
• Looks for opportunities to implement new products and services which support sales growth and client retention
• Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
• Develop and implement food service plans aligned with the client's mission and vision to include sustainable practices

Food Service Director

• Oversee daily food production in a secure correctional facility
• Manage large-scale kitchen operations and supervise staff
• Maintain food safety and security standards
• Control inventory and costs
• Ensure menus meet nutritional requirements and comply with regulations

Designer

• Conduct daily and frequent inspections for quality and safety and implement corrective action
• Understand all employee work assignments and schedule for adequate coverage
• Conduct training and retraining as needed and follow recommended training process
• Enforce department policies, follow up on daily assignments, and conduct counseling or disciplinary action
• Maintain effective interpersonal relationships with associates, peers, customers and managers
• Supervise special projects and on-call or new employees
• Audit building keys, pagers, and payroll daily
• Ensure all projects, maintenance, or cleaning challenges are communicated effectively for resolution
• Control supply inventories and distribute equipment as needed
• Observe equipment performance and report needed repairs/replacements
• Assist in performing employee performance evaluations and make recommendations on employee performance ratings
• Observe and report the need for furniture or other building fixtures repairs
• May assist in completing custodial work assignments
• Provide functional/operational support to work area as essential personnel during times of emergency, catastrophe, inclement weather, etc.

Custodial Supervisor

• Cleans and maintains assigned area(s) to meet customer and client satisfaction.
• Schedules and assigns daily work assignments to a custodial team.
• Oversees the completion of tasks assigned to the custodial team and ensures quality of work is satisfactory.
• Partners with department leadership to address performance deficiencies of custodial team.
• Participates in training of new employees and re-training of employees, as needed.
• Maintains a clean, tidy, and clutter free work environment.
• Reports maintenance concerns via work order requests to the appropriate personnel.
• Ensures security of company assets and facility.

Housekeeping Lead

Graphics Designer

• Prepares and builds food items according to standardized recipes and directions
• Properly stores food in accordance with standards
• Sets up workstations including prep tables, service counters, hot wells, steam tables, etc.
• Breaks down, cleans, and sanitizes workstations
• Serves food to customers while ensuring guest satisfaction and anticipating the customers’ needs
• Replenishes food items and ensure product is stocked to appropriate levels
• Maintains excellent customer service and positive demeanor towards guest, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including food safety and sanitation
• Ensures security of company assets

Graphic Design Intern

• Overall ownership and accountability of operational management and financial performance of the unit
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Ensure safety and sanitation standards in all operations
• Establish and maintain effective client and customer rapport for a mutually beneficial business relationship

Environmental Services Manager

• Responsible for scheduling, training, organizing, and assigning employees in daily operations for the Sanitation Departments
• Ensure AIB standards are consistently met throughout the facility
• Provide supervisory coverage during supervisor or facility manager absences
• Lead monthly team meetings and safety meetings

Assistant Sanitation Manager – Overnight

• Lead daily oversight of our MSP, gig based partners, and in-program staffing suppliers and search firms
• Monitor SLAs, drive vendor accountability, and partner on improvements aligned to HR priorities
• Deliver clear, actionable insights to business and HR leaders that improve planning and reduce out-of-program spend
• Support enterprise process enhancements, technology improvements, and reporting upgrades tied to strategic goals
• Develop and deliver scalable training and communication materials that simplify the manager experience and educate on contingent labor processes

Contingent Workforce Manager

• Responsible for overseeing the daily operations with assistance from the Manager
• Ensure compliance of all Aramark operating standards, Franchise standards, and legislated standards including company policy and procedure, Health and Safety standards, and Safe Food Handling
• Responsible for scheduling staff with assistance from the Manager
• Provides support to Manager with HR functions such as performance evaluations and progressive discipline
• Recruits and trains staff in compliance with Aramark and Franchise requirements
• Develops and motivates Supervisory staff to attain proper standards of performance
• Ensure quality, courteous service is provided to all customers, and resolves customer complaints
• Works with the Manager and Marketing Manager to launch marketing initiatives and promotions
• Responsible for inventory controls, food, labor and direct costs
• Collects, records, and deposits all revenues received at the component
• Maintains compliance of all cash handling and cash auditing procedures, reports and overage/shortages
• Ensures adherence to Aramark’s policies and procedures
• Ensures adherence to Aramark's Health and Safety Programs
• Other duties as assigned

Assistant Manager

Cook II

• Overseeing the development and execution of all facility solutions to ensure health and safety standards are met
• Leading the operations of facility accounts by ensuring client expectations are met
• Responsible for servicing a physical location to client specifications

EVS Medical Office Director – Healthcare

• Develop and implement dining solutions to meet customer needs and tastes
• Oversee and manage dining operations where customers order prepared foods from a menu
• 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
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Maintain a safe and healthy environment for clients, customers and employees

Food Service Manager

Operations

• Responsible for planning and managing a high volume, complex, multi-location dining service operation in conjunction with the Resident District Manager.
• Oversee all programming, scheduling, and planning for daily success according to company quality food standards, operating efficiency levels, financial performance standards, and timetables.
• Lead a team that provides operational expertise in contracted services while providing hands-on execution management of operations.
• Manage the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Build, develop, and lead a management team and staff capable of carrying out organizational objectives.
• Recommend methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manage a budget and assist in the design of improvements to optimize financial performance and operational productivity.
• Manage compliance with all local, state and federal regulations and codes and maintain all associated records and reports.
• Ensure compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

Cook

Senior Manager, Quality & Standards

Food Service Director

Food Service Director

Custodial Supervisor

Housekeeping Lead

Graphic Design Intern

Environmental Services Manager

Assistant Sanitation Manager – Overnight

Contingent Workforce Manager

Assistant Manager

Cook II

EVS Medical Office Director – Healthcare

Food Service Manager

Director of Operations