· Report directly to the Executive Chef and the Food & Beverage Director.
· Fulfill the responsibilities of an exempt, salaried leadership role, which requires meeting the operational needs of the business rather than adherence to a fixed hourly schedule.
· Regularly work a minimum of 40 hours per week, with additional hours as necessary based on business demands, including evenings, weekends, and holidays.
· Manage and oversee food production and preparation for assigned shifts to ensure quality, consistency, and efficiency.
· Supervise all back-of-house (BOH) employees during assigned shifts, including line cooks, prep cooks, and dishwashers.
· Provide leadership, training, direction, and performance feedback to BOH staff.
· Participate in scheduling, staffing decisions, onboarding, and disciplinary actions in coordination with the Executive Chef.
· Demonstrate professional leadership by maintaining composure, emotional regulation, and respectful communication in high-pressure environments.
· Share and support expediting responsibilities as needed to maintain service standards.
· Ensure compliance with food safety regulations, including accurate completion of hot-holding and cold-holding temperature logs during each shift.
· Serve as first-line leadership coverage for employee call-ins on assigned shifts and assist with staffing solutions as needed.
· Enforce company policies, safety procedures, sanitation standards, and culinary guidelines.
· Perform additional leadership or operational duties as assigned and consistent with the scope of the position.
Leadership & Professional Expectations
· Act in a managerial capacity while on duty, exercising independent discretion and sound judgment.
· Foster a respectful, professional, and accountable kitchen culture.
· Lead by example in appearance, conduct, and work ethic.
· Maintain confidentiality in all personnel and operational matters.
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Physical & Work Environment Requirements
· Ability to stand for extended periods and perform repetitive kitchen tasks.
· Ability to lift, carry, and move items consistent with commercial kitchen operations.
· Work is performed in a fast-paced kitchen environment with exposure to heat, sharp instruments, and food allergens.
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.
