Kitchen Supervisor - LSU Job at Aramark, Baton Rouge, LA

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  • Aramark
  • Baton Rouge, LA

Job Description

This role supports the Sous Chef in daily kitchen operations within a high-volume Sports & Entertainment environment. Responsibilities include assisting with food preparation, coordinating workflow, maintaining quality and safety standards, and helping ensure efficient production during peak event periods.

Job Responsibilities

•    Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.

•    Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage

•    Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.

•    Ensure cleanliness and high sanitation standards are maintained at all times

•    Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

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.

Qualifications

•    Two to three years’ experience in a related culinary position
•    Candidate will possess two to three years of post-high school education, preferably a culinary degree
•    Advanced knowledge of the principles and practices within the food profession
•    Experiential knowledge required for management of people and/or problems
•    Excellent oral, reading, and written communication skills
•   •    Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Education

Job Tags

Afternoon shift

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