1357 Service Industry jobs in Berwyn

Supv Food Service Food Service Prod ROPH

60303 Oak Park, Illinois Rush University Medical Center

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Job Description

**Job Description**
Location: Oak Park, Illinois
Business Unit: Rush Oak Park
Hospital: Rush Oak Park Hospital
Department: Food and Nutrition Services
**Work Type:** Full Time (Total FTE between 0.9 and 1.0)
**Shift:** Shift 1
**Work Schedule:** 8 Hr (6:00:00 AM - 3:30:00 PM)
Rush offers exceptional rewards and benefits learn more at our Rush benefits page ( Range:** $23.12 - $32.66 per hour
Rush salaries are determined by many factors including, but not limited to, education, job-related experience and skills, as well as internal equity and industry specific market data. The pay range for each role reflects Rush's anticipated wage or salary reasonably expected to be offered for the position. Offers may vary depending on the circumstances of each case.
**Summary:**
The Production Supervisor oversees the food production to meet food safety, nutritional, revenue, expense and customer satisfaction targets. The supervisor is responsible for adequately training staff to organize the daily food operations effectively and efficiently for Rush Oak Park Hospital. Coordinates with the leadership team on activities to ensure operational continuity and service standards. Ensures food production compliance with all applicable regulatory agencies, department quality monitors and targets and corporate and departmental policies and procedures. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.
**Other information:**
- Associate Degree in Culinary Arts, Hospitality, Food Service Systems or five or more years of relevant experience in a leadership capacity in foodservice operations.
And
- Serv Safe Food Protection Manager Certification and Allergen Certification required within
Six months of hire
- Two or more years of operations leadership experience working in a fast paced food environment required.
- Ability to communicate (both verbal and written) effectively with clients, customers of clients and support staff.
- Ability to compile and summarize reports required.
- Requires the ability to work with confidential employee, patient and Rush information.
- Knowledge of budgets
- Self-directed, strong interpersonal skills, excellent organizational skills, problem identification and solving, strong communication skills, and conflict resolution.
Executive Chef preferred
**Abilities:**
- Ability to exert 25 pounds of effort to push or pull a cart, ability to lift and carry 40 pounds minimum, stooping, kneeling, reaching, sufficient dexterity to operate kitchen utensils and computer keyboard, able to communicate using a variety of audio-technology, able to see, 25% of time sitting, 75% of time standing or walking.
- The above is intended to describe the general content of and requirements for the performance of this job. It shall not to be construed as an exhaustive statement of duties, responsibilities or requirements.
**Disclaimer:**
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.
**Responsibilities:**
1. Develops and implements menus, recipes and service concepts for assigned units.
2. Oversees food production and food safety for unit.
3. Maintains department service standards for quality products and food safety.
4. Maintains and utilizes computerized systems to manage production data.
5. Ensures accurate data entry, and analyzes appropriate inventory tracking, quality control measures and quality initiatives.
6. Oversees that there is appropriate forecasting, production, and waste controls in place to ensure appropriate use of hospital resources.
7. Supervises cooks and ingredient control.
8. Responsibility for hiring, training, counseling, performance appraisals and disciplinary action.
9. Provide floor leadership and daily support to the front line team.
10. Controls the department food and supply inventory and completes ordering process for the department
11. Monitors department procurement activities to ensure efficient utilization of resources.
12. Meets budget targets through menu and recipe development.
13. Meets customer and corporate foodservice related satisfaction standards.
14. Ensures quality control, (i.e. food quality and temperature) measures for food production.
15. Ensures compliance with all regulatory agency standards and all departmental and organizational policies and procedures.
16. Ensures compliance with all departmental requirements for in-service training, employee orientation and training, timely completion of performance appraisals, and timely submission of department reports.
14. Collaborates with FNS leadership team in the department to ensure that department goals are accomplished.
15. Manages department projects as assigned.
16. Attends and contributes to departmental meetings.
17. Precepts dietetic interns during FNS management rotation.
18. Drives programs and services that support the Mission, Vision, and Values of the medical center.
Rush is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
**Position** Supv Food Service Food Service Prod ROPH
**Location** US:IL:Oak Park
**Req ID** 20175
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Food Service Worker

Wilmette, Illinois Small Cheval - Wilmette

Posted 5 days ago

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Job Description

full-time

Small Cheval- Wilmette , a part of Hogsalt , is looking for dedicated and experienced Full Time Service Team Members ($12 PLUS the tip pool) to join our team at the new location in Wilmette. We plan on opening the Wilmette location in the middle to end of August!  We are also offering a $300 sign on bonus, received after 90 days of employment with Small Cheval- Wilmette.

Service Team Members are responsible for creating the Guest Experience!

We are seeking Service Team Members that can work both the AM shift (8am-3:30pm) and PM shift (3pm-11pm) with open availability.

Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Small Cheval team members are enthusiastic about providing genuine hospitality to guests, and actively contribute to a collaborative and positive workplace culture.

We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off!

Experience & Qualifications:

  • At least 1 year of experience working in a high volume restaurant environment; experience as a server, barista, or bartender is a plus.
  • Must have open availability including evenings, weekends, and holidays.
  • Must be able to frequently lift and carry up to 50 lbs.
  • Must be positive, collaborative, and committed to healthy communication and quality work.
  • Valid Food Handler & Basset certifications are required for this role.
  • Kitchen/Culinary experience is a plus.
Duties & Responsibilities:
  • Ensure the overall guest experience exceeds expectations, always anticipating guests' needs.
  • Understand and respond knowledgeably to questions about the restaurant and menu.
  • Use tact and good judgment when dealing with guest challenges and respond to guest needs with patience and courtesy.
  • Ensure all Steps of Service are completed for each guest, including placing the order, delivering food and beverage, and checking in throughout the meal.
  • Proficiently operate all necessary tools and equipment, including the POS system, Small Cheval Guest App, and Small Cheval Gift Cards.
  • Prepare cocktails, draft beers, and ice cream products for guests according to the Hogsalt Recipe Index.
  • Assist with prep & general store organization (cutting garnishes, preparing sauces, restocking dry goods) as needed.
  • Assist with maintaining store cleanliness (washing & sanitizing dishes, countertops, tables, removing and replacing garbages).
Small Cheval is a Chicagoland original. We took the essential basics of a summer afternoon on the patio — burgers and beers, fries and cones — and made that the whole menu.We get lines out the door, but we've got the rush down to an art, delivering the most satisfying food hot and quick. It's the kind of thing that only happens when you're part of a team that loves the rush, loves working together, and loves sending customers back out into the world satisfied and happy. If you join us, you'll discover that each Small Cheval is a neighborhood place with its own quirky character, but deep down they all share an ironclad commitment to simplicity, consistency, generosity, and quality. More and more Small Chevals keep popping up because both we and our customers share the sense that here on the patio, things are just exactly right.

Ready to join our team?

Apply directly to this ad!

More detail about Small Cheval - Wilmette part of Hogsalt, please visit
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Food Service Worker

60446 Romeoville, Illinois Sodexo, Inc.

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Job Description

The Food Service Worker may work anywhere on property where food is prepared. This person will assist in setup and serving of food from counters and steamtables. Duties will include cleaning and sanitizing equipment and work stations. The general res Food Service, Worker, Food, Service, Retail
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Food Service Worker

60446 Romeoville, Illinois Sodexo, Inc.

Posted 6 days ago

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Job Description

The Food Service Worker may work anywhere on property where food is prepared. This person will assist in setup and serving of food from counters and steamtables. Duties will include cleaning and sanitizing equipment and work stations. The general res Food Service, Worker, Food, Service, Retail
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Food Service Director

60290 Chicago, Illinois Archdiocese of Chicago

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Join to apply for the Food Service Director role at Archdiocese of Chicago

2 days ago Be among the first 25 applicants

Join to apply for the Food Service Director role at Archdiocese of Chicago

The Archdiocese of Chicago, the third largest in the United States, serves more than 2.2 million Catholics in 216 parishes in Cook County and Lake County, a geographic area of 1,411 square miles. The Archdiocese, pastored by Cardinal Blase J. Cupich, has more than 13,000 employees in its systems and ministries, including Catholic Charities, the region's largest nonprofit social service agency. The Archdiocese also has one of the country's largest seminaries. The Archdiocese's 150+ elementary and secondary schools comprise one of the largest U.S. private school systems. Its schools have received 96 U.S. Department of Education Blue Ribbon Awards.

About the Role

Oversee all aspects of the USDA food service program for the Archdiocese of Chicago (the Archdiocese) within a separate, autonomous agency of the Archdiocese commonly known and operated as FSP and/or Food Service Professionals (FSP). Program activities are conducted in compliance with the rules and regulations governing the National School Lunch Program (NSLP) and other School Nutrition Programs as promulgated by the US Department of Agriculture. Primary responsibilities include oversight and responsibility for all daily operations and financial activities of the agency.

Responsibilities

  • Food production: Ensuring that food is nutritious, appetizing, and prepared in a safe and sanitary environment. Meals include prepackaged meals delivered daily to 104 schools by two different, local vendors, and meals prepared by FSP staff daily in onsite kitchens located in eight other schools.
  • Staff management: Supervising, training, and evaluating food service employees coordinated by an administrative team of six direct reports and fifteen in total. Overall total number of associates is approximately 150.
  • Financial management: Developing a budget, managing financial objectives, ensuring compliance with financial regulations, monthly internal reporting and review, quarterly reporting to Archdiocese and other reports as requested by governmental agencies or Archdiocesan staff.
  • Recordkeeping: Maintaining accurate records of meals served, financial information, and other operational data.
  • Nutrition education: Promoting proper nutrition and acting as a nutrition consultant for staff, parents, and community groups.
  • Compliance: Ensuring compliance with all federal, state, and district regulations.
  • Communication: Communicating effectively with staff, suppliers, customers, and other stakeholders.

Qualifications

  • Detailed understanding of National School Lunch Program (NSLP) regulations and requirements.
  • A minimum of five years management/supervisory experience required.
  • Ten years experience in school food service.
  • Bachelors degree in culinary arts, finance, information technology or related field preferred.
  • Good working knowledge of various software packages, including Windows, Microsoft Word, Excel and preferably school NSLP software management systems.
  • Food sanitation certificate helpful but not required.

Required Skills

  • Places high emphasis on and provides exceptional customer service.
  • Ability to manage time and staff, prioritize work to meet deadlines.
  • Presents a positive professional image in appearance, attire and demeanor.
  • Ability to motivate and energize staff.
  • Adaptable to changing situations.
  • Ability to remain calm under pressure.
  • Communicates clearly with others.
  • Handles self professionally when interacting with school principals and staff, students, parents and Archdiocesan administrative staff.
  • Conducts self professionally at all times.
  • Is courteous and respectful to co-workers and customers.
  • Knows how to handle information in a confidential and sensitive fashion.

Preferred Skills

  • Always aware of customer needs and responds accordingly.
  • Builds solid relationships with multiple levels of school administrators and Archdiocesan staff.
  • Responsibly manages the agencys resources by making sound business decisions when directing resources and personnel.
  • Manages food service in accordance with federal, state and local requirements.
  • Manages and ensures accurate recordkeeping.
  • Oversees proper storage and handling procedure for all foods.
  • Interviews, trains, and supervises administrative staff.
  • Confers with others as necessary prior to hiring and/or separating associates.
  • Responsible for compliance with all Human Resources policies/procedures; documentation of counseling/disciplinary actions.
  • Attends meetings as requested by school and/or Archdiocesan management team.
  • May be asked to participate on various internal committees/teams.
  • Performs other duties as assigned by management, required by regulation or requested by Archdiocesan administrative staff.

Pay range and compensation package

The Archdiocese of Chicago offers a comprehensive total rewards package to include competitive compensation and benefit programs. Information about our benefit programs is available

Seniority level
  • Seniority level Director
Employment type
  • Employment type Full-time
Job function
  • Job function Administrative
  • Industries Religious Institutions

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Food Service Manager

60290 Chicago, Illinois Aramark

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Job Description

Job Description

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

COMPENSATION: The salary range for this position is $50,000.00 to $60,000.00 . If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.


BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.


There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Responsibilities

Leadership

  • Use Aramark's coaching model to engage and develop team members to their fullest potential
  • Reward and recognize employees
  • Ensure individual and team performance meets objectives and client expectations
  • Plan and lead daily team briefings
  • Ensure safety and sanitation standards in all operations

Client Relationship

  • Identify client needs and communicate operational progress

Financial Performance

  • Ensure the completion and maintenance of P&L statements
  • Deliver client and company financial targets
  • Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins

Productivity

  • Bring value through efficient operations, appropriate cost controls, and profit management
  • Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
  • Ensure entire team is trained and able to implement
  • Supervise team regarding production, quality and control

Compliance

  • Maintain a safe and healthy environment for clients, customers and employees
  • Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Additional Responsibilities

  • Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
  • Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer

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.

Qualifications
  • Requires at least 1 year of experience
  • Requires at least 1 year of experience in a management role
  • Bachelor's degree or equivalent experience preferred
  • Strong interpersonal skills
  • Ability to maintain effective client and customer rapport for mutually beneficial business relationships
  • Ability to demonstrate excellent customer service using Aramark's standard service model
  • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
  • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
  • Must be able to stand for extended periods of time.
About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 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 or connect with us on Facebook, Instagram and Twitter.

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Food Service Manager

60148 Lombard, Illinois Prairie Food Co-op

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Job Description

Job Type

Full-time

Description

Job Description

Food Service Manager

DEPARTMENT: 30 Prepared Foods

REPORTS TO: General Manager

PAY CLASSIFICATION: Hourly non-exempt

LAST UPDATED: May 3rd, 2025

Job Summary

The Food Service Manager is responsible for all the daily operations of our food services departments - bakery, deli, caf, meat and catering services - as well as oversight of all food service staff.

About Prairie Food Co-op

Prairie Food Co-op is a community-owned and democratically operated grocery store dedicated to strengthening our economy and creating a marketplace for transparently labeled, local, organic and sustainable food.

Essential Job Duties

  • Plan and produce all menus of food items offered for sale as well as items for special order, catering, and events
  • Approve menu plans submitted by others, and support the planning, preparation, production, service, and sale of all Co-op food items
  • Maintain all kitchen equipment and services to ensure safe and efficient daily operations
  • Plan, prepare, and serve a variety of specialty menu items including gluten-free, vegan, vegetarian, dairy-free and organic/natural
  • Ensure compliance with all state, local, and federal food service regulations, and all applicable safety regulations
  • Staffing and scheduling of the prepared food department
  • Create a cohesive food service experience between the Prepared Foods Department and other store departments that cross utilizes food items to mitigate food waste and improve overall food production and department efficiency.
  • Model impeccable and admirable leadership qualities, identify and develop leadership qualities in others, support succession planning and provide ongoing staff training/development
  • Help establish and achieve strategic plan goals
  • Understand and promote our cooperative identity
  • Achieve and maintain Prepared Foods departmental KPI goals including for sales, margin, and superior customer service
  • Business development in the area of catering, special orders, and holiday orders
  • Ensure kitchen and bakery food/serving items are ordered, receiving, prices, and stocked
  • Achieve and maintain Prepared Foods departmental goals for sales, margin, and superior customer service
  • Administrative duties, including ordering, inventory, recruitment, training, performance management, discipline, departmental sales, and other duties as assigned
Requirements

Essential Skills
  • Excellent customer service skills for both internal and external customers
  • Ability to multitask, prioritize, and work under pressure
  • Ability to effectively delegate tasks, train, and motivate staff
  • Excellent communication, organizational, and time management skills
  • Ability to effectively monitor, maintain, and improve staff performance by respectfully and constructively delivering coaching and counseling to staff
Essential Mental & Physical Requirements
  • Works independently with limited guidance
  • Performs a variety of tasks independently as dictated by organizational demands
  • Relates information to diverse individuals both orally and in writing
  • Must have good analytical ability and be proficient in math
  • Standing for long periods, bending, walking, reaching, and sitting
  • Ability to climb up and down stepladders and stairs daily
  • Able to lift and carry up 50 lbs. as needed throughout the day
Experience and Educational Requirements
  • Minimum five years' experience managing a professional/commercial kitchen
  • Proven compliance with all applicable food safety protocols
  • Must hold, or obtain, a current "Food Safety Certification" as required by the State of Illinois, prior to commencement of work
  • Knowledge of, and desire to accommodate, diverse dietary restrictions
  • High School Diploma or GED
Other Qualifications
  • Ability to safely and successfully perform essential job functions consistent with the ADA, FMLA & other federal, state & local standards - including meeting qualitative and/or quantitative productivity standards
  • Ability to maintain reasonably regular, punctual attendance consistent with the ADA, FMLA & other federal, state and local standards
  • Compliance with all personnel policies

Important Disclaimer Notice

The job duties, elements and responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The Co-op does reserve the right to revise this job description at any time and require employees to perform other job duties as assigned.

Salary Description

$25.00 to $30.00
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Food Service Manager

60290 Chicago, Illinois Reunion Rehabilitation Hospital Inverness

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Job Description

Plans, directs, and coordinates the activities of the Food Service Department to provide dietetic services to patients, employees, and guests. Establishes policies and procedures to provide administrative direction for cafeteria menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development.

Pay

Rate of pay is based on years of experience and qualifications.

Anticipated Position Close Date:

6/20/25

Minimum Qualifications:
  • Minimum 3 to 5 years experience in a supervisory role with demonstrated knowledge of hospital nutritional delivery systems
  • Knowledge of therapeutic diets
  • ServSafe Food Protection Manager Certification is required at the time of hire or will be obtained within 3 months of hire

Knowledge, Skills, and Ability Requirements:
  • Excellent verbal and written communication skills
  • Strong organizational, time management, and prioritization skills
  • Strong analytical and critical thinking skills
  • Detail-oriented, able to meet strict time frames

Benefits:
  • A supportive and collaborative work environment
  • Opportunities to progress in function, skill, and pay
  • A competitive wage scale
  • A comprehensive health and wellness package including medical, dental, and prescription drug coverage
  • Option to enroll in additional perks such as 401k, life insurance, and disability plans

We offer a benefits package that will best suit your familys needs, with various medical coverage plans to fit your lifestyle.

Reunion Rehabilitation Hospital Inverness is an EEO employer - M/F/Vets/Disabled

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Food Service Manager

60290 Chicago, Illinois Illinois Staffing

Posted today

Job Viewed

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Job Description

Food Service Manager

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Compensation: The salary range for this position is $50,000.00 to $60,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramarks good faith and reasonable estimate of the compensation for this position as of the time of posting. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here.

Job Responsibilities:

Leadership
  • Use Aramark's coaching model to engage and develop team members to their fullest potential
  • Reward and recognize employees
  • Ensure individual and team performance meets objectives and client expectations
  • Plan and lead daily team briefings
  • Ensure safety and sanitation standards in all operations
Client Relationship
  • Identify client needs and communicate operational progress
Financial Performance
  • Ensure the completion and maintenance of P&L statements
  • Deliver client and company financial targets
  • Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
Productivity
  • Bring value through efficient operations, appropriate cost controls, and profit management
  • Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
  • Ensure entire team is trained and able to implement
  • Supervise team regarding production, quality and control
Compliance
  • Maintain a safe and healthy environment for clients, customers and employees
  • Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Additional Responsibilities
  • Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
  • Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer

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.

Qualifications:

  • Requires at least 1 year of experience
  • Requires at least 1 year of experience in a management role
  • Bachelors degree or equivalent experience preferred
  • Strong interpersonal skills
  • Ability to maintain effective client and customer rapport for mutually beneficial business relationships
  • Ability to demonstrate excellent customer service using Aramark's standard service model
  • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
  • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
  • Must be able to stand for extended periods of time

About Aramark:

Our Mission: Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 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

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Food Service Director

60290 Chicago, Illinois OrganicLife: Smart Foodservice

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Job Description

OrganicLife: Smart Foodservice Central, IL

1 day ago Be among the first 25 applicants

Direct message the job poster from OrganicLife: Smart Foodservice

OrganicLife is the premier food service partner to school districts throughout Illinois and the nation. Join our dynamic organization as we continue our growth pattern that consistently presents career growth opportunity.

Role Description

This is a full-time on-site role for a Food Service Director, located in Central, IL. The Food Service Director will be responsible for overseeing all aspects of food service operations, including food preparation, menu planning, and ensuring compliance with health and safety regulations. Additional duties include managing the food and beverage budget, supervising staff, and controlling P&L to optimize financial performance. The Food Service Director will be expected to maintain high standards of food quality and customer satisfaction.

Qualifications

  • Experience in Food Service and Food Preparation
  • Knowledge of K-12 School foodservice operations and management
  • Proficiency in Budgeting and P&L Management
  • Strong leadership and team management skills
  • Excellent organizational and multitasking abilities
  • Ability to comply with health and safety regulations
  • NSLP experience preferred
  • Previous experience in a similar role is a plus
Seniority level
  • Seniority level Mid-Senior level
Employment type
  • Employment type Full-time
Job function
  • Job function Management and Manufacturing
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  17. clean_hands Cleaning & Sanitation
  18. diversity_3 Community & Social Care
  19. construction Construction
  20. brush Creative & Digital
  21. currency_bitcoin Crypto & Blockchain
  22. support_agent Customer Service & Helpdesk
  23. medical_services Dental
  24. medical_services Driving & Transport
  25. medical_services E Commerce & Social Media
  26. school Education & Teaching
  27. electrical_services Electrical Engineering
  28. bolt Energy
  29. local_mall Fmcg
  30. gavel Government & Non Profit
  31. emoji_events Graduate
  32. health_and_safety Healthcare
  33. beach_access Hospitality & Tourism
  34. groups Human Resources
  35. precision_manufacturing Industrial Engineering
  36. security Information Security
  37. handyman Installation & Maintenance
  38. policy Insurance
  39. code IT & Software
  40. gavel Legal
  41. sports_soccer Leisure & Sports
  42. inventory_2 Logistics & Warehousing
  43. supervisor_account Management
  44. supervisor_account Management Consultancy
  45. supervisor_account Manufacturing & Production
  46. campaign Marketing
  47. build Mechanical Engineering
  48. perm_media Media & PR
  49. local_hospital Medical
  50. local_hospital Military & Public Safety
  51. local_hospital Mining
  52. medical_services Nursing
  53. local_gas_station Oil & Gas
  54. biotech Pharmaceutical
  55. checklist_rtl Project Management
  56. shopping_bag Purchasing
  57. home_work Real Estate
  58. person_search Recruitment Consultancy
  59. store Retail
  60. point_of_sale Sales
  61. science Scientific Research & Development
  62. wifi Telecoms
  63. psychology Therapy
  64. pets Veterinary
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