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Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Travel reimbursement
Job Description
Aramark is a global leader in food and facilities services, proudly serving millions of guests daily across 15 countries. Established with a strong commitment to service and purpose, Aramark focuses on delivering exceptional experiences to its clients, employees, and communities. The company’s operations span various industries including education, healthcare, sports and entertainment, and business dining. With a workforce dedicated to service excellence, Aramark values diversity, inclusion, and professional growth, ensuring that every employee enjoys equal opportunities and is empowered to realize their full potential. As a company, Aramark is deeply rooted in creating a positive impact not only for its... Show More
Job Requirements
- AOS Culinary degree
- 7+ years progressive culinary leadership experience
- Experience in recipe development for large-scale production
- Ability to lead multi-unit foodservice operations
- Strong understanding of food costing and labor analysis
- Excellent communication and presentation skills
- Willingness to travel approximately 50% in the Northeast
- Highly organized and able to manage multiple projects simultaneously
Job Qualifications
- AOS Culinary degree required
- Bachelor’s degree preferred
- 7+ years of progressive culinary leadership experience required
- Experience in recipe development and large-scale production environments required
- Experience with airline, transportation, hospitality, or flight kitchen operations is a plus
- Proficiency with Microsoft Office and recipe/production management systems preferred
- Strong collaboration and leadership skills required
Job Duties
- Lead culinary innovation and menu strategy for Amtrak Food & Beverage operations
- Develop new menu concepts, recipes, and product offerings for large-scale production environments
- Create scalable recipes and operational standards that support consistency across multiple service locations
- Evaluate food trends, consumer preferences, and regional culinary opportunities
- Support seasonal menu updates, product launches, and culinary refresh initiatives
- Ensure recipe scalability, operational feasibility, portion consistency, and cost efficiency
- Partner with field operations teams to support successful culinary implementation
- Conduct tastings, operational reviews, and culinary evaluations across locations
- Support labor optimization, yield management, and food cost controls
- Maintain standardized recipes, procedures, and production documentation within culinary systems
- Collaborate with Culinary, Operations, Supply Chain, Procurement, Marketing, and external vendor partners
- Present culinary concepts and tasting outcomes to senior leadership and client stakeholders
- Support supplier partnerships, product evaluations, and sourcing initiatives
- Participate in workshops, food trend research, and culinary innovation sessions
- Support culinary training initiatives for field teams and onboard service crews
- Provide rollout support for new menu items and operational culinary programs
- Travel throughout the Northeast Corridor and nationally as needed to support field engagement and operational execution
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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