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147 Hotel & Hospitality Jobs in wixom, mi

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    Culinary Development Program- East Region

    Aramark

    Ann Arbor, Mi 48109, Ann Arbor, MI 48109
    18.3 miles
    Full-time

      Culinary Development Program- East Region

      Aramark
      Ann Arbor, Mi 48109, Ann Arbor, MI 48109
      Full-time
      Similar jobs pay $9.25 - $9.82
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      Job Description

      About Aramark

      Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

      Description:


      Position Summary:
      Aramark Parks and Destinations delivers authentic, memorable experiences at national and state parks, specialty hotels, museums and other visitor destinations across the United States. In partnership with our clients, we strive to enhance the guest experience by offering industry-leading hospitality, environmental stewardship, interpretive programs and recreation. The purpose of the Aramark Culinary Development Program is to provide interns with experiential education in the areas of food preparation and sanitation, and increase their proficiency in basic kitchen techniques such as sautéing and grilling.  
       

      2017 Program Locations-East Region:

       

      • Mt. Washington Hotel-Baltimore, Maryland
      • Chauncey Conference Center- Princeton, New Jersey
      • Ross School of Business (U of Michigan)-Ann Arbor, Michigan
      • Turtleback Zoo-West Orange, New Jersey
      • Janelia Research Campus-Ashburn, Virginia

      Essential Functions:

      • Follow the training plan assigned by sponsor
      • Follows recipes and cooking procedures as directed by Executive Chef
      • Learning oven and grill stations and learning proper method of production using these devices
      • Assisting with keeping the line stocked
      • Basic knife skills
      • Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical
      • Follows proper serving methods, including serving correct portion sizes
      • Sees that menu board is completed and proper terms are used for all food items
      • Break-down and cleaning of various stations
      • Assist in preparing employee meals
      • Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
      • Report to work on time and in complete uniform
      • Other duties as assigned

      Status, Scope and Objectives:

      • Reports directly to Executive Chef or Kitchen Supervisor
      • Performance will be evaluated at the end of the program
      • Receive a detailed overview of the food preparation standards of the company and learn how to prepare food successfully and efficiently
      • Introduction to events, including logistics, food service, food preparation and the importance of timing within the culinary/special events industry
      • Producing meals, a la carte items, and desserts successfully and efficiently
      • Keeping the work station clean and organized during food production
      • Working as part of a team

      Qualifications:

      Qualifications:

      • Must complete Serve Safe Food Handlers certification
      • Must be fluent in the English language both spoken and written – able to read & interpret documents such as safety rules, Aramark Alcohol Regulations, operating and maintenance instructions and procedure manuals
      • Must have at least 1 year of experience in working in a high volume kitchen or equivalent schooling
      • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry
      • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role

      Equipment Used:
      Oven, Mixer, Grill, Steamer, Calculator, Dishwasher, Cutlery, Telephone, Chef Knives
       
      Travel Requirements:   Little or No Travel (>10%)
       
      Lifting Requirements:  
      MEDIUM - Lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.
       
      Physical Requirements:         BENDING                     CONSTANT
                                                      KEYING/FINGERING     CONSTANT
                                                      HEARING                      CONSTANT
                                                      REACHING                   CONSTANT
                                                      SEEING                        CONSTANT
                                                      SPEAKING                   FREQUENT
                                                      STANDING                    CONSTANT
                                                      WALKING                     CONSTANT
                                                      LIFTING                        FREQUENT

      Posting ID: 43099245Posted: 2020-07-14