Culinary Supervisor Intern Job at Aramark (Indianapolis)

Demi Chef De Partie

Responsible for the daily productions, preparation and presentation of all day d...

Location

Singapore , Singapore

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Diploma / Vocational certificate in Culinary Skills or related field
Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen

Job Responsibility

Adhere HACCP policies and procedures within the hotel
Maintain cleanliness and hygiene of your work stations and maintenance of equipments
Communicate with team member of hazardous situation and notify supervisors of potential dangers
Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
Adhere hotel brand standards
Establish and maintain effective employee working relationships
Attend and participates in all kitchen briefings and meetings
Attend and participate in training sessions as scheduled
Communicate politely and display courtesy to guests and internal customers

Fulltime

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

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

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

Kitchen manager

At the Luanda International Airport (NBJ), Aviapartner is rapidly expanding its ...

Location

Angola , Luanda

Salary:

Not provided

Aviapartner

Expiration Date

Until further notice

Requirements

3 to 5 years of experience in professional kitchen or catering
Experience in leading kitchen teams
Advanced knowledge of HACCP and food safety standards
Educational background in Culinary Arts, Gastronomy, or related fields (preferred)
Basic/intermediate English recommended, especially for communication with international suppliers or airline standards
Leadership and team coordination
High standard of food quality and presentation
Organization and time management
Ability to work under pressure and meet service schedules
Effective communication with Supervisors and team

Job Responsibility

Support the execution of all Catering Provider responsibilities
Set up and close the kitchen and buffets daily
Change and serve all daily menus (breakfast, lunch, and dinner) on time
Prepare, finish, and plate F&B items
Prepare custom menu items for Executive Class guests upon special request
Present and maintain F&B items on buffets
Ensure quality control during the shift
Communicate with the Lounge Coordinator/Supervisor on daily F&B issues
Supervise the Catering Provider team during the shift
Maintain all necessary reports and records (HACCP)

Barbecue Chef De Partie

Responsible for the daily productions, preparation and presentation of Chinese r...

Location

Singapore

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Minimum 2 years’ related experience in full-service restaurants/ local or international hotels in high volume kitchen

Job Responsibility

Support BBQ Chef/Junior BBQ Chef in your work stations
Adhere HACCP policies and procedures within the hotel
Maintain cleanliness and hygiene of your work stations and maintenance of equipment's
Communicate with team member of hazardous situation and notify supervisors of potential dangers
Prepare mise-en-place for vegetable, fruits, poultry, farinaceous dishes, marinating for meat, sauce and garnish techniques for all meal periods
Ensure the consistency in the preparation of all barbeque and roasted items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
Adhere hotel brand standards
Establish and maintain effective employee working relationships
Attend and participates in all kitchen briefings and meetings
Attend and participate in training sessions as scheduled

Fulltime

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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