Job Description

We’re looking for a Food Production Manager to oversee the day-to-day food production and kitchen operations for food services at our Georgetown University account located in Washington DC. The Food Production Manager plans, administers and directs all unit activities related to food production operations, complying with the standards established by Aramark Collegiate Hospitality regulatory agencies and client. The Chef manager will lead the food production/culinary staff. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for all guests and employees. Y ou'll monitor and assist in food production and meal service as well as monitor food portioning, packing, quality, and safety for food service operations. Our Food Production Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. 

BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Hourly eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. 

COMPENSATION: The salary range for this position ranges from $75k-78k, depending on circumstances including an applicant’s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting. 

If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

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Job Responsibilities

• Management of food cost, food safety and waste controls. 
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities 
• Records inventory and Estimate food consumption and requisition or purchasing of food 
• Support Menu planning and implements specials.
• 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 
• Assists with related operations as needed. 
• 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 

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

• Bachelor's or equivalent experience; culinary arts degree desired
• SERV Safe certification or HACCP knowledge required.
• Experience with production systems is preferred.
• Strong leadership and customer service skills are essential in this role
• Requires 2-3 years of experience in a related position  
• Requires 2-3 years of post-high school education or equivalent experience 
• Culinary degree preferred 
• Requires advanced knowledge of the principles and practices within the food profession 
• Requires experiential knowledge of management of people and/or problems 
• Requires oral, reading and written communication skills 

Education

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