Job Description
In high-volume kitchens, this supervisor cooks recipes on ovens, balances weights of diced vegetables at 5 pounds per batch, and supervises under 10 staff members using slicers and mixers for daily meal preparation. Their work satisfies guests in university cafés, turning fresh ingredients into plated entrees like roasted meats that support education by fueling minds. Methods include roasting at 425 degrees for 20 minutes, garnishing plates with fresh herbs, and sanitizing counters with bleach solutions.
Aramark operates food and facilities services for clients globally, including 15 countries with daily meals for millions. The enterprise focuses on improving efficiency and service in educational settings like universities.
Daily activities start with receiving 50-pound deliveries of produce, portioning ingredients with measuring cups, and baking trays of pastries at 375 degrees for 25 minutes. Supervisors train teams on food safety protocols using temperature probes, operate fryers at 350 degrees for chicken nuggets, and clean stations with degreasers post-service. Interactions with chefs, cooks, and managers occur for production reviews, while overseeing operations in kitchen areas with 4-foot sinks and prep tables. Physical demands include lifting 50-pound bags and standing for 8-hour shifts amid hot grill fumes, challenging endurance during peak lunch rushes with orders hitting 200 plates per hour.
Compensation details are not provided. The role is in Tennessee culinary facilities full-time, with schedules varying by client needs. Benefits include opportunities for skill building through certifications like food safety training. Professional development relies on Aramark's support for continuous improvement in hospitality sectors.
Responsibilities
- Schedule and assign daily work to staff and supervise task completion
- Train staff on job duties, food safety procedures, and cooking methods
- Cook and prepare food using standardized recipes
- Set up workstation with needed ingredients and equipment
- Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling
- Safely use kitchen utensils including knives, slicers, and equipment
- Operate ovens, stoves, fryers, and other kitchen appliances
- Bake, roast, broil, steam, and prepare foods using various cooking methods
Requirements
- Previous supervisor experience in related role
- Experience as a cook or in related role
- Ability to work independently with limited supervision
- Knowledge of basic food preparation, cooking methods, and food safety regulations
- Food safety certification
- Math and counting skills
- Effective interpersonal and communication skills