Catering Manager

Boerne, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

training programs

Career development opportunities

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, serving millions of guests daily across 15 countries. With a strong commitment to diversity, equity, and inclusion, Aramark fosters a workplace where employees are empowered to achieve their full potential and thrive professionally. The company is deeply rooted in service with a purpose that goes beyond providing excellent food and facilities—it aims to make a positive impact on communities, partners, employees, and the environment. Aramark offers equal employment opportunities regardless of race, color, religion, gender identity or expression, sexual orientation, disability, veteran status, and other legally protected characteristics.

The role of Catering Manager at Aramark is integral to ensuring exceptional culinary experiences while maintaining operational excellence. Reporting directly to the General Manager, the Catering Manager will oversee and coordinate all kitchen operations with a strong focus on team leadership, culinary quality, safety, and client engagement. This position requires someone who is dynamic, resilient, and passionate about hospitality and quality food service. The Catering Manager will be responsible for developing and training kitchen staff, managing food procurement and inventory, and ensuring all culinary activities meet the established standards of Aramark.

A critical part of the role includes menu and recipe development, pricing strategies, and standardizing food production methods to maintain consistency. Additionally, the Catering Manager will supervise kitchen sanitation and safety compliance, ensuring the workspace adheres to all health regulations. Beyond daily kitchen management, this position involves coordinating special catering events, mentoring junior staff, and contributing to financial targets by managing costs and optimizing resources effectively.

As part of Aramark’s commitment to employee growth, the Catering Manager will have access to comprehensive training programs ranging from leadership development to technical culinary skills, enabling both professional and personal advancement. Employees at Aramark benefit from a supportive environment that encourages innovative thinking, collaboration, and continuous learning. This role demands excellent communication skills to engage with clients, vendors, and the internal team successfully.

Overall, the Catering Manager at Aramark plays a pivotal role in delivering memorable dining experiences that align with the company’s standards of excellence and customer satisfaction. Candidates who aspire to shape their career in a fast-paced, service-oriented industry will find rewarding opportunities for advancement and the ability to make a tangible impact within a world-class organization.

Job Requirements

2-3 years of experience in a related culinary or catering role
2-3 years of post-high school education or equivalent practical experience
ability to lead and manage a kitchen team effectively
strong knowledge of food safety and sanitation standards
excellent communication and interpersonal skills
ability to work in a fast-paced and dynamic environment
culinary degree preferred but not required

Job Qualifications

2-3 years of experience in a related culinary or catering role
2-3 years of post-high school education or equivalent practical experience
culinary degree preferred but not required
strong understanding of food service principles, catering operations, and kitchen management
proven ability to lead staff and resolve challenges in a fast-paced kitchen environment
excellent verbal, reading, and written communication skills

Job Duties

Lead, train, and manage kitchen staff while overseeing all culinary activities
supervise daily kitchen functions to ensure smooth operations and consistent quality standards
assess food requirements and procure necessary food items accordingly
develop and refine recipes, standardizing production methods to ensure consistent quality
establish presentation techniques and quality benchmarks, and plan and price menus
maintain and service kitchen equipment to ensure optimal operation
ensure the kitchen complies with safety and sanitation standards per health regulations
coordinate special catering events and provide culinary instruction or demonstrations as needed
mentor junior kitchen staff by sharing culinary knowledge and best practices to enhance skill development