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|Catering Chef ARAMARK at Grand Valley State University, Allendale MI Reports to the Food Service Director or Catering Director. Supervises catering operations both on and off campus. Functions include booking and managing events, supervising preparation, service and cleanup. Level of impact is within own operation. Key Responsibilities - Supervise catering operations including such duties as booking, selecting and costing menu items, pricing, coordinating staff and equipment rental - Supervise the preparation, service, and clean up of food and refreshments - Assists with hiring, discipline, performance reviews and initiating pay increases of employees - Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization - External Customer Relations - Ensures that appropriate sanitation and safety standards are met - Employee training - catering service/ TIPS Ideal candidates will possess a culinary degree and/or 3-5 years industry and management experience as well as the ability to manage in a diverse environment with focus on client and customer services. Strong organizational and time management skills are essential to success in this role. The ability to manage multiple tasks simultaneously while providing a high level of customer service is critical. Must have extensive catering experience. Experience with and knowledge of all Ivlicrosoft Office applications required. PandL accountability and/or contract-managed service experience is desirable. 35K- 45K DOE Send resume to: firstname.lastname@example.org ARAMARK |
Published in The Grand Rapids Press
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