Catering Manager

Fullerton, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Career growth opportunities

Professional development programs

leadership training

Flexible Work Options

inclusive work environment

comprehensive training

mentorship

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services. Operating in 15 countries, Aramark serves millions of guests daily by delivering high-quality dining experiences and exceptional facility operations. The company is deeply committed to inclusion, diversity, and empowering employees at all levels to reach their full potential. Aramark’s mission focuses on creating positive impacts on its employees, partners, communities, and the environment through dedicated service and innovative solutions. With a strong culture of growth and development, Aramark offers numerous opportunities for career advancement and professional training. The company champions equality and non-discrimination, ensuring a welcoming work environment across all its locations and sectors.

The Catering Manager role at Aramark is an essential leadership position that combines culinary expertise with operational excellence. This position plays a pivotal role in coordinating kitchen operations, managing food ordering processes, and upholding stringent kitchen sanitation standards to ensure outstanding quality and safety. Reporting directly to the General Manager, the Catering Manager is responsible for leading and training kitchen staff, overseeing daily culinary activities, and ensuring smooth and efficient kitchen operations that meet and exceed the expectations of clients and guests.

In this role, the Catering Manager will develop and refine menus and recipes, standardizing production methods to maintain consistent food quality and presentation standards. Strong emphasis is placed on maintaining kitchen safety compliance and equipment maintenance to deliver a safe and efficient workplace. Additionally, the Catering Manager coordinates special catering events, providing culinary instruction and mentorship to junior staff to foster skill growth and team development. The role also involves strategic planning and pricing of menus to meet financial goals and align with corporate initiatives.

Aramark values the unique blend of passion, resilience, and strategic insight that the Catering Manager brings. This role offers exciting opportunities to contribute to the company’s culinary leadership while advancing one’s own professional journey. The company provides comprehensive training programs, leadership development workshops, and flexible work options where applicable, supporting employees in achieving their career goals. Whether you are an experienced culinary professional or looking to expand your management skills, this position at Aramark promises a dynamic and rewarding work environment committed to excellence and innovation.

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 kitchen staff efficiently
knowledge of food safety and sanitation standards
strong organizational and communication skills
ability to work in a fast-paced environment
commitment to upholding food quality and safety compliance

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