Culinary Director

Aramark is a globally recognized leader in food services, facilities management, and uniform services, serving millions of customers in 15 countries every day. With a mission rooted in service and united by purpose, Aramark is committed to doing great things for its employees, partners, communities, and the planet. The company fosters a work environment that encourages individual growth, diversity, and inclusion, ensuring that everyone has equal opportunities regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other status protected by law. Aramark's dedication to innovation, quality, and customer satisfaction has made it a trusted partner across multiple industries, including healthcare, education, sports and entertainment, business dining, and military services.

Within Aramark, the Salute Hospitality brand specifically addresses the unique culinary and dining needs of the U.S. military community. Salute Hospitality focuses on delivering nutritious, wellness-oriented dining solutions designed to enhance strength, energy, and endurance for service members, their families, and base communities. The brand operates nationwide across various military installations, offering menus crafted by highly skilled chefs who view nutrition as a mission-critical element. This role supports the full journey of military dining by ensuring that every meal contributes to operational readiness and quality of life for those who serve.

The position of Director of Culinary Development within Aramark's Salute program is a senior leadership role reporting directly to the Vice President of Culinary Strategy and Innovation. The Director oversees all culinary programming, standardization, and execution efforts across the military food service portfolio managed by Aramark. This role demands a strategic thinker with exceptional culinary expertise who can align food service operations with the rigorous requirements of military missions and high standards of operational excellence. The Director leads a nationwide team of Executive Chefs embedded at military installations, steering the culinary vision that supports mission readiness and enhances the dining experience.

Key responsibilities of this role include driving culinary consistency, innovation, and quality across all dining operations while balancing cost stewardship and compliance with military and Aramark standards. The Director collaborates extensively with cross-functional teams such as operations, marketing, procurement, and business development to produce creative yet practical solutions that meet the evolving preferences of service members and installation specifications. The role also focuses on talent development, mentoring culinary leaders, fostering a culture of continuous improvement, and championing advancements in military dining modernization.

In addition to culinary leadership, the Director oversees food safety and quality assurance efforts, ensuring strict adherence to TriService Food Code, HACCP principles, and federal regulations. This includes conducting operational audits, driving corrective actions, and utilizing technology to streamline culinary processes. Financial oversight is another critical aspect, requiring careful management of procurement compliance, cost controls, forecasting, and margin improvements.

This is a highly visible and influential position within the military food service sector, offering opportunities to shape the future of dining for U.S. service members nationwide. The Director acts as a culinary subject matter expert supporting business growth, new contract pursuits, and industry partnerships. This role requires significant travel across U.S. military installations and demands a candidate with a strong background in culinary arts, multi-site management experience, military food service familiarity, and a passion for advancing military dining excellence.