Culinary Supervisor Intern Job at Aramark (Indianapolis)

Sous Chef

The Sous Chef supports the Executive Chef in overseeing all culinary operations ...

Location

United States , Excelsior Springs

Salary:

65000.00 - 70000.00 USD / Year

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Minimum of 3–5 years of progressive culinary experience in a hotel, resort, or high-volume restaurant environment
Previous Sous Chef or strong Kitchen Supervisor experience preferred
Culinary degree or equivalent professional training preferred
Strong leadership, organization, and time-management skills
Solid understanding of food safety, sanitation, and HACCP standards
Ability to work a flexible schedule including weekends, holidays, and evenings
Passion for hospitality, teamwork, and continuous improvement

Job Responsibility

Assist the Executive Chef in managing daily kitchen operations across all food outlets, banquets, events, and room service
Ensure consistent execution of menus, recipes, plating, and presentation standards
Lead food preparation and service during assigned shifts, including nights, weekends, and holidays
Participate in menu development, tastings, seasonal offerings, and special events
Monitor food quality, freshness, and proper portioning at all times
Supervise, train, and mentor kitchen colleagues to foster a positive, accountable, and high-performing culture
Assist with onboarding, scheduling, coaching, and performance feedback for culinary team members
Model professionalism, teamwork, and a people-first leadership approach
Step in as acting Executive Chef when needed
Ensure compliance with all local, state, and federal health regulations

What we offer

Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays
Ongoing training and development opportunities
Comprehensive training programs
Opportunities for advancement

Fulltime

Receiving Supervisor

The Receiving Supervisor manages all receiving, inspection, and distribution of ...

Location

United States , New York City

Salary:

25.00 USD / Hour

Legends Global

Expiration Date

Until further notice

Requirements

High school diploma or equivalent required
Associate degree in Business, Supply Chain, or a related field preferred
Minimum of 2–3 years’ experience in receiving, warehouse operations, or logistics within a hospitality, entertainment, or food service environment
Prior supervisory or lead experience strongly preferred
Collaborative and team-oriented with a proactive problem-solving mindset
Customer-service oriented with the ability to communicate effectively with vendors and internal teams at all levels
Exceptional attention to detail and strong organizational skills
Excellent written and verbal communication abilities
Proficiency in Microsoft Office Suite (Word, Excel, Outlook)
experience with inventory or purchasing software a plus

Job Responsibility

Coordinate daily deliveries and dock schedules with the Purchasing Manager and vendors
Inspect incoming goods for quality, accuracy, and compliance with purchase orders and specifications
Work closely with the culinary team to ensure proper product storage, labeling, and rotation (FIFO) to minimize waste and control spoilage
Monitor inventory levels, ensuring that products are efficiently distributed to designated locations within the building
Review vendor invoices and pricing to verify accuracy and adherence to agreed-upon rates
Assist with end-of-month inventory counts and data entry to support accurate reporting and reconciliation
Submit purchase orders and code invoices appropriately for payment processing
Maintain accurate receiving logs and documentation in accordance with Legends Global’s financial and audit standards
Ensure all receiving and storage areas remain clean, organized, and compliant with DOH and OSHA standards
Collaborate with internal departments, including Culinary, Operations, and Finance, to support business and event needs

What we offer

medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan

Fulltime

Sous Chef

Supervise all aspects of food preparation and production for restaurants and rel...

Location

United States , Orlando

Salary:

Not provided

Pyramid Global Hospitality

Expiration Date

March 13, 2026

Requirements

Supervise all aspects of food preparation and production for restaurants and related conference/banquet facilities
Provide coaching and development to all culinary team
Exercise supervisory authority over 5 to 10 cooks and other kitchen staff
Plan and conduct training programs and staff meetings
Plan staffing needs and work schedules
Monitor all kitchen operations
Assist in planning and administering the kitchen operating budgets
Plan menus for all regular and special meals
Research, develop, modify, and test recipes
Deal regularly with outside vendors of food, supplies and equipment

Job Responsibility

Supervise all aspects of food preparation and production for restaurants and related conference/banquet facilities
Provides coaching and development to all culinary team
works closely with line team and service team while maintaining management relationship
Provide superior service to our guests (internal and external) at all times

What we offer

comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
ongoing training and development opportunities

Fulltime

On-call F&B Catering Operation Manager

Legends Global's catering services have an immediate opening for an on-call F&B ...

Location

United States , San Francisco

Salary:

25.00 - 30.00 USD / Hour

Legends Global

Expiration Date

April 30, 2026

Requirements

Minimum 2 year of proven experience in a food and beverage managerial role
MS Word, MS Excel, POS Proficient
Ability to work all shifts, including nights, weekends, and holidays as needed
Good written and verbal communication skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Ability to execute instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations

Job Responsibility

Oversee employees, including union and non-union supervisors, during busy events
Preserve and execute excellent levels of internal and external customer service
Maintain a strong presence on the floor during events to oversee the execution of event plans
Train and instruct food and beverage employees on procedures, equipment, service standards, etc…
Organize and monitor the set-up of assigned catering events
Enforce food service sanitation and safety, food handling procedures
Coordinate with other departments including culinary, sales, operations, housekeeping, and any other division in order to solve problems and meet client expectations
Work with Director of Catering & Director of Operations and Scheduling Department regarding proper staffing levels for events

Parttime

Chef de partie, dim sum/ bbq, yi by jereme leung

The Chef de Partie is responsible for the supervision of the assigned kitchen’s ...

Location

Singapore , Singapore

Salary:

Not provided

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

Minimum Professional Certificate in a Culinary-related field
Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant
Proficient in written and conversational English
Good interpersonal skills with ability to communicate with all levels of colleagues
Service oriented with an eye for details
Multicultural awareness and able to work and thrive within a culturally diverse environment
Good presentation and influencing skills
Flexible and able to embrace and respond to change effectively
Ability to work independently and has good initiative under dynamic environment
Self-motivated and energetic

Job Responsibility

Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications
Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage
Works closely with receiving and storeroom
to ensure that goods received are of the standard quality and meets hotel’s specifications
Constantly assesses freshness, presentation and temperature of food served
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage
Updates menu recipe costing and menu planning as required, as well as for F&B promotions
Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens

What we offer

5-day Work Week
Duty Meals are provided
Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels
Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education
Medical and Wellness Benefit
Comprehensive Insurance Coverage
Local/Overseas Career Development & Growth Opportunities
Holistic Learning and Development Opportunities

Fulltime

Kitchen Intern

The Kitchen Intern is responsible for preparing breakfast, lunch, and dinner foo...

Location

China , Taipa, Macao

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Conversational skills of English and Cantonese or Mandarin languages related with their jobs
High school graduate and an apprenticeship, cooking school or culinary institute education

Job Responsibility

Follow proper payroll and uniform procedures
Run the day to day operation of the station in the kitchen
Check and complete mise en place and pars and set-up the station
Complete requisitions, obtain proper signatures and submit to Supervisor
Communicate with all Chefs regarding menu items, problem situations or shortages

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Director of Operations, Food and Beverage

ASM Global, the leader in privately managed public assembly facilities, has an e...

Location

United States , San Francisco

Salary:

110000.00 - 120000.00 USD / Year

Legends Global

Expiration Date

April 30, 2026

Requirements

Minimum 8 years of proven experience in a high-level food and beverage managerial role
Ability to work all shifts including nights, weekends and holidays as needed
Good written and verbal communications skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Ability to execute instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations
Proficiency with MS Word, MS Excel, MS PowerPoint and POS Proficient
POS System experience a plus
Prior hotel and convention experience a plus

Job Responsibility

Ensure the budget for the department is monitored and adhered to by implementing effective controls of food, beverage, and labor costs
Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change
Help lead major events and employees, including managers, supervisors, union and non-union employees
Preserve and execute excellent levels of internal and external customer service
Maintain a strong presence on the floor during events to oversee execution of plans and services
Work closely with clients before and during events to ensure their needs are met
Coordinate with other department heads including culinary, sales, operations, and any other division in order to strategically plan for future events, cultivate new relationships, and create unique services for our clients
Provide support and analysis to the General Manager regarding costs, challenges, and areas of improvement for major shows
Responsible for the overall management of the F&B Operation and is expected to help market ideas to promote business
reduce employee turnover

What we offer

Eligible for 10% Bonus

Fulltime

Line Cook

Let your Culinary career take off with us! The Line Cook is responsible for cost...

Location

United States , Jacksonville

Salary:

Not provided

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Active Food handler’s certification or the ability to get it
Must be willing to work a variety of day/night and weekend shifts
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time
Able to lift at least 50 pounds
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Job Responsibility

Provide superior service to our guests (internal and external) at all times
Prepare and produce all necessary food for operation as determined by culinary management
Insure his/her station is adequate stocked and prep all items for service
Maintain the highest of quality in all aspects, from freshness of product to product presentation
Insure cleanliness of the kitchen and to designated station
Ensure that all dishes are prepared in a timely manner
Perform portion control and minimize waste to keep cost within forecasted range
Prepare a wide variety of complex dishes to spec while following recipe and plating cards
Comply with applicable sanitary, health, safety, and personal hygiene standards
The proper use operation and maintenance of all kitchen equipment

What we offer

comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
401k with a company match
lucrative bonus programs

Parttime

Culinary Supervisor Intern

Aramark

Location:
United States , Indianapolis

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
March 05, 2026

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