Job Overview
Employment Type
Full-time
Compensation
Salary
Range $87,000.00 - $93,000.00
Work Schedule
Standard Hours
Benefits
Dental Insurance
Health Insurance
Disability insurance
Vision Insurance
Parental leave
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, dedicated to providing quality experiences to customers worldwide. With a rich history that spans over 80 years, Aramark operates in various sectors including education, healthcare, sports, business, and leisure, delivering comprehensive services that enhance the everyday lives of millions. The company is recognized for its commitment to innovation, sustainability, and community engagement, striving to create positive impacts through its operations and partnerships. Aramark values diversity and inclusion, offering equal employment opportunities to all qualified individuals regardless of race, color, religion, national origin, age, sex, gender identity, disability, or veteran status.
The position available is within the Harvest Table Culinary Group at Aramark, focused on culinary leadership and operational management. This role is a full-time position with a competitive salary range from $87,000 to $93,000 annually, reflecting Aramark's good faith and reasonable estimate of fair compensation. The Culinary Manager is responsible for developing and executing innovative culinary solutions that meet the diverse tastes and needs of guests. This role oversees food operations at the assigned location, reporting directly to the Executive Chef or Hospitality Director, ensuring that every aspect of culinary production, presentation, and service adheres to the highest standards of excellence.
Candidates will lead and manage the culinary brigade, fostering an environment that promotes culinary excellence, innovation, and superior guest experience. Key responsibilities include managing performance, attendance, and conduct of culinary staff, implementing menu and inventory management systems to control costs and preserve quality, and aligning food offerings with the core principles of the Harvest Table Culinary Group. This group emphasizes sustainable, responsibly-sourced, and nutritionally balanced food options that appeal to contemporary food trends and discerning guests.
The Culinary Manager also collaborates with the Culinary/Chef's Council to develop training programs that enhance team skills and knowledge. Budget management is a critical element of the role, requiring careful estimation and control of food and labor costs to maintain operational efficiency without compromising quality. The role demands a proactive approach to compliance with food safety laws, quality assurance protocols, and company policies.
Interaction with guests via scheduled weekly table touches provides valuable feedback that informs continuous improvement in food quality and service. Regular participation in service education, daily pre-shift huddles, and menu meetings ensures that the culinary team remains informed and motivated. Aramark offers comprehensive benefits including medical, dental, vision, retirement savings plans like 401(k), paid parental leave, and disability coverage, underscoring a commitment to employee well-being and work-life balance. This position remains open until a qualified candidate is selected, emphasizing the company's commitment to finding the best fit for their dynamic team.
The position available is within the Harvest Table Culinary Group at Aramark, focused on culinary leadership and operational management. This role is a full-time position with a competitive salary range from $87,000 to $93,000 annually, reflecting Aramark's good faith and reasonable estimate of fair compensation. The Culinary Manager is responsible for developing and executing innovative culinary solutions that meet the diverse tastes and needs of guests. This role oversees food operations at the assigned location, reporting directly to the Executive Chef or Hospitality Director, ensuring that every aspect of culinary production, presentation, and service adheres to the highest standards of excellence.
Candidates will lead and manage the culinary brigade, fostering an environment that promotes culinary excellence, innovation, and superior guest experience. Key responsibilities include managing performance, attendance, and conduct of culinary staff, implementing menu and inventory management systems to control costs and preserve quality, and aligning food offerings with the core principles of the Harvest Table Culinary Group. This group emphasizes sustainable, responsibly-sourced, and nutritionally balanced food options that appeal to contemporary food trends and discerning guests.
The Culinary Manager also collaborates with the Culinary/Chef's Council to develop training programs that enhance team skills and knowledge. Budget management is a critical element of the role, requiring careful estimation and control of food and labor costs to maintain operational efficiency without compromising quality. The role demands a proactive approach to compliance with food safety laws, quality assurance protocols, and company policies.
Interaction with guests via scheduled weekly table touches provides valuable feedback that informs continuous improvement in food quality and service. Regular participation in service education, daily pre-shift huddles, and menu meetings ensures that the culinary team remains informed and motivated. Aramark offers comprehensive benefits including medical, dental, vision, retirement savings plans like 401(k), paid parental leave, and disability coverage, underscoring a commitment to employee well-being and work-life balance. This position remains open until a qualified candidate is selected, emphasizing the company's commitment to finding the best fit for their dynamic team.
Job Requirements
- Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
- Knowledge of food safety and sanitation, food products, and food service equipment
- Degree from an accredited culinary institute preferred but not required
- Bachelor's degree preferred
- 4-7 years' executive-level culinary management experience required
- Minimum 2-3 years' culinary management experience in a multi-unit setting required
- ServSafe Certification
- Passion for food trends, flavors, innovation, and recipe development
Job Qualifications
- Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
- Knowledge of food safety and sanitation, food products, and food service equipment
- Degree from an accredited culinary institute preferred but not required
- Bachelor's degree preferred
- 4-7 years' executive-level culinary management experience required
- Minimum 2-3 years' culinary management experience in a multi-unit setting required
- ServSafe Certification
- Passion for food trends, flavors, innovation, and recipe development
Job Duties
- Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade
- Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence
- Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished
- Ensures food offerings align with the Harvest Table Culinary Group's Core Pillars and Menu Commitments
- Implements and monitors menu and inventory management system including ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs
- Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options
- In collaboration with the Culinary/Chef's Council, develops and implements relevant training to increase the knowledge and capability of culinary staff
- Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals
- Maintains food cost at reasonable levels without any adverse impact to Harvest Table's quality standards
- Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to harvest table culinary group's standards and comply with the QA process
- Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing
- Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program
- Ensures full compliance with operational excellence fundamentals managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
- Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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