The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at connect with us on Facebook, Instagram and Twitter.DescriptionESSENTIAL FUNCTIONS:As the Chef Manager - Kosher Kitchen (Mashgiach)- College of Charleston- Charleston, SC, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.Responsibilities: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 ensures proper safety and sanitation in kitchen;Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.CofC Mashgiach DutiesOversee and maintain Kosher Certification service requirements for Marty's Place, specifically working with Charleston Jewish Rabbinical committeeManage all ordering, receiving and oversee all food prep are up to Kosher StandardsManage day to day operations, hourly staff and customer services expectations that are set down from the College and Aramark.Conduct daily pre-service huddles with staff to promote employee safety, communicate key service initiatives, customer service expectations and other program specialsCreate a new 4 week menu every semester consisting of 5-6 entrees per week, sides, and dessert options. Each menu must follow a Key Ingredient List that is submitted to the Kosher Certification Rabbi for review and approval ahead of implementation of the menus.Lead hiring, discipline and daily engagement functions with hourly staff. Position manages an hourly staff of 10+.Oversee daily process to maintain Marty's Place Green Restaurant Certification status and support progress to achieve True Zero Waste certification in the upcoming yearSupport any Kosher Catering needs across campus as needed.Support other campus dining locations during times when Marty's is closedLead all employee safety practices and ensure 100% compliance for all Personal Protective Equipment (safety shoes, cutting gloves, oven mitts, etc) per Aramark Employee handbook policies.QualificationsIdeal 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.#FS-150