Assistant Food Service Director - (Corporate Dining) Philadelphia, PA

 The Business Services division of ARAMARK, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S.ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations  As an Assistant Food Service Director, you will assist in the overall management of a Corporate Dining account. This account in Charlotte, NC has high value catering. Assist the Food Service Director/General Manager with overall management of corporate account. Assist the Chef to train and manage kitchen personnel and supervise/coordinate all related culinary activities. Help to estimate food consumption and requisition or purchase food. Oversee weekly inventory analysis. Oversee resident vending. Work with Chef to establish presentation technique and quality standards, and plan and price menus. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Directly supervise account personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. This position reports to a Food Service Director. Compettitive salary & a comprehensive benefits package. Great opportunity for advancement! Ideal candidates will possess a degree in Food Service Management or a related culinary degree with 1-3 years of industry & culinary management experience.  Previous experience with managing vending and/or catering operations is a plus. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with controlling the food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.