Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more atwww.aramark.com or connect with us onFacebook andTwitter. Description: The Walter E. Washington Convention Center, an extraordinary 2.3 million-square-foot conventions and meetings facility, is equipped to handle events of all sizes, from small groups and break-out meetings to events for 500 to 42,000 attendees. One of the most energy-efficient buildings for its size, the Convention Center includes a range of mixed-use exhibit spaces, 198,000 square feet of flexible meeting space with a total of 77 break-out rooms and the largest ballroom in the region. Whatever the size of the event, the service of the Convention Center staff is unparalleled. We are currently seeking a Kitchen Manager for the Aramark operations at Walter E. Washington Convention Center. Responsibilities: Responsible for the procurement of all necessary products required for food service including coordinating deliveries, storage and distribution. Responsible for expediting prepared products for events including determining logistics, communication and overall workflow. Schedules and coordinates the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Manage inventory counts including daily, weekly and monthly verification of inventory. Performs various duties within the kitchens including warehousing, control of products, inventory, sanitation and organization of all food storage areas. Ensure all necessary inventory records are conducted according to aramark standards. Check quality of incoming products including temperature of perishable goods. Report shortages or substitutions to culinary team Responsible for delivering products to assigned locations. Approves the requisition of products and other necessary food supplies. Ensures that Aramark standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Attends food and beverage staff and management meetings. Consults with the Executive Chef about food production aspects of special events being planned. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests and clients. In conjunction with food and beverage management team, assist in maintaining a high level of service principles in accordance with Aramark standards. Evaluates products to assure that quality, price and related goods are consistently met. Assist with the development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Ensures the proper maintenance and operation of kitchen equipment. Optimizes food cost, labor cost and top line growth. Assists with the implementation of culinary skills training programs. Responsible for the execution of Aramark's Employee Engagement Platform. Develop hourly staff. Assist with interviewing, selecting, training, supervising, counseling and the discipline of employees in the department. Participate as a culinary resource on regional culinary support teams. Assist in providing, developing, training, and maintaining a professional work force. Ensure all services are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. Perform other duties as directed. Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills. Previous union experience is preferred. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer - Minority/Female/Disability/Veteran