Chef de Cuisine - Denison University

Aramark is a globally recognized leader in food services, facilities management, and uniform services, partnering with clients in education, healthcare, business, sports, and leisure to deliver experiences that enrich and nourish lives. Through its dedication to service excellence and commitment to sustainability, Aramark fosters an environment where employees are empowered to grow professionally and contribute positively to their communities. The company offers comprehensive benefit programs including medical, dental, vision, retirement savings plans, and paid time off to eligible employees, supporting both personal and professional well-being. Aramark is an equal opportunity employer that values diversity and inclusion, ensuring fair hiring practices compliant with all applicable laws and regulations.

The Culinary Manager at Aramark’s Harvest Table Culinary Group plays a pivotal role in creating and executing diverse culinary solutions that align with the company’s standards of quality, sustainability, and innovation. Reporting to the Executive Chef or Hospitality Director, this leader oversees all food operations within the location, ensuring that culinary production, presentation, and service exceed guest expectations. This salaried position offers a competitive annual salary ranging from $70,000 to $75,000, reflecting the significant responsibility entrusted to the role.

Key responsibilities include managing and coaching a culinary brigade to achieve excellence in customer service, culinary innovation, and operational efficiency. The Culinary Manager supports the food program by implementing menu and inventory management systems, emphasizing cost control and loss prevention, and sustaining ideal inventory levels tailored to menu needs. As a standard-bearer of the Harvest Table Culinary Group’s Core Pillars, this role is dedicated to delivering sustainable, responsibly sourced, and nutritionally balanced food options that delight guests. An essential part of the role is collaboration with the Culinary/Chef’s Council to develop ongoing training programs, elevating the skills and knowledge of the culinary staff.

The role requires active financial stewardship, assisting in setting and managing the annual operational budget, including food and labor cost goals, while maintaining cost efficiency without compromising quality standards. The Culinary Manager ensures adherence to all recipes and portion standards to maintain consistency and compliance with quality assurance processes. Moreover, the role involves direct engagement with guests through weekly feedback sessions to measure satisfaction and identify opportunities for improvement.

Operational excellence is driven by managing waste, standardizing menus and ingredients, and maintaining labor standards that align with customer-driven demands. The manager also upholds compliance with food safety, occupational health, and environmental policies, conducting daily service education meetings to reinforce standards among team members. This position carries supervisory responsibilities that require adherence to organizational policies and relevant legal regulations, positioning the Culinary Manager as a leader in a vibrant, fast-paced culinary environment committed to excellence and innovation.