Assistant Food Service Director - (Assistant Restaurant Manager)

The Business Services division of ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations.



As an Assistant Food Service Director in this account, you will:
Assist the Food Service Director/General Manager with overall management of corporate account.
Assist the Chef to train and manage kitchen personnel and supervise/coordinate all related culinary activities.
Help to estimate food consumption and requisition or purchase food.
Oversee weekly inventory analysis.
Work with Chef to 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.
Directly supervise account personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

Typically reports to a Food Service Director or General Manager.

Job Requirements




Ideal candidates will possess a bachelor's degree in Food Service Management or a related culinary degree with 1-3 years of industry & culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with controlling the food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.