Job Details

Aramark - - Responsibilities: Culinary Execution: Prepare high-quality menu items according to recipes, presentation standards, and timing guidelines; Kitchen Leadership: Assist Chef and/or Sous Chef in supervising line cooks and prep staff; set the pace on the line and model best practices; Operations & Organization: Oversee daily prep and ensure stations are fully stocked and ready for service; maintain a clean, safe, and organized work environment; assist with inventory, ordering, and waste control; Service Coordination: Coordinate timing with front-of-house team to ensure smooth service flow; communicate with servers, bartenders, and management regarding menu changes, shortages, or special requests