Culinary and Hospitality Director

Indianapolis, IN, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

Life insurance

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and committed to making a positive impact, Aramark strives to deliver exceptional experiences for its clients, communities, and employees. The company offers a dynamic work environment where employees are encouraged to develop their talents, fuel their passions, and grow professionally. Aramark upholds a strong commitment to equal employment opportunity, promoting diversity and inclusion without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, and other legally protected characteristics.

The Culinary and Hospitality Director at Aramark is a pivotal management role focused on developing and implementing superior dining solutions that fulfill customer needs and preferences. This role requires a hands-on culinary leader who not only excels in food production and presentation but also inspires and develops the kitchen team. The position includes overseeing culinary operations to maintain quality standards in food production, presentation, and service. It demands a strategic leader skilled in managing client relationships, coordinating operational progress, and aligning food services with the company’s executional framework.

The Director is responsible for managing financial performance by adopting Aramark's processes, controlling costs related to food, beverage, and labor, and delivering budgetary goals aligned with profit objectives. Hands-on involvement in kitchen operations includes ensuring culinary standards and techniques meet high-quality benchmarks. The position also requires managing front-of-house dining operations, such as cafeterias or residential dining facilities, emphasizing sustainability and alignment with client missions.

This role demands comprehensive leadership abilities to recruit, train, mentor, coach, and evaluate team members to maximize their contributions. The Director also ensures compliance with safety, health, and sanitation regulations, maintaining a safe environment for clients, customers, and employees. This leadership position fosters teamwork, recognizes employee achievements, and drives operational excellence by following established labor and food initiatives.

Working at Aramark offers an opportunity to build a rewarding career, develop new skills, and contribute to the success of a global enterprise dedicated to service excellence and community engagement.

Job Requirements

Culinary degree or equivalent experience
minimum of 4 years culinary experience
minimum of 2 years management experience preferred
strong multitasking abilities
excellent communication skills
advanced knowledge of food industry principles and practices
experience in managing people and resolving problems

Job Qualifications

Requires at least 4 years of culinary experience
at least 2 years in a management role preferred
requires a culinary degree or equivalent experience
ability to multi-task
ability to simplify the agenda for the team
requires advanced knowledge of the principles and practices within the food profession
includes experiential knowledge required for management of people and/or problems
requires oral, reading, and written communication skills

Job Duties

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
ensure food services appropriately connect to the Executional Framework
coach employees by creating a shared understanding about what needs to be achieved and how to execute
reward and recognize employees
ensure safety and sanitation standards in all operations
identify client needs and effectively communicate operational progress
ensure culinary production appropriately connects to the Executional Framework
work hands on in the kitchen
ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
adopt Aramark process and systems
build revenue and manage budget, including cost controls regarding food, beverage and labor
ensure the completion and maintenance of P&L statements
achieve food and labor targets
manage resources to ensure quality and cost control within budgetary guidelines
implement and maintain Aramark agenda for both labor and food initiatives
create value through efficient operations, appropriate cost controls and profit management
comply with Operational Excellence fundamentals, including food and labor
direct and oversee operations related to production, distribution and food service
maintain a safe and healthy environment for clients, customers and employees
comply with all applicable policies, rules, and regulations, including safety, health, wage and hour
manage the front of the house of the dining operation (cafeteria / residential dining facility)
develop and implement food service plans aligned with the client's mission and vision, including sustainable practices