Culinary Director - Residential Dining - College of Charleston - South Carolina
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Career development opportunities
Employee wellness programs
Retirement benefits
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day in 15 countries around the world. The company is deeply rooted in service and united by a shared purpose to create positive impacts for its employees, partners, communities, and the planet. Aramark values equal employment opportunity and fosters an inclusive work environment, free from discrimination. The organization is committed to helping its employees develop their talents, fuel their passions, and advance their professional growth, making it an outstanding place to build a rewarding career. This commitment facilitates the delivery of... Show More
Job Requirements
- Requires at least 4 years of experience
- Requires 1-3 years of management experience
- Requires previous food service experience
- Requires a bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport
- Ability to demonstrate excellent customer service
- Ability to maintain effective working relationships across departments
- Ability to lift, carry, push and pull up to 50 lb occasionally
- Must be able to stand for extended periods
Job Qualifications
- At least 4 years of experience in culinary or food service
- 1-3 years experience in a management role
- Previous experience in food service operations
- Bachelor’s degree or equivalent experience
- Excellent communication skills
- Ability to develop and maintain effective client and customer relationships
- Skilled in delivering excellent customer service using Aramark’s standards
- Ability to collaborate effectively with other departments
- Capable of occasional lifting, carrying, pushing, and pulling up to 50 pounds
- Ability to stand for extended periods
- Demonstrated leadership and mentoring skills
Job Duties
- Lead, mentor, engage and develop culinary teams, including recruiting, assessing, training, coaching and managing performance
- Ensure food services connect to the Executional Framework
- Coach employees to create a shared understanding of goals and execution
- Reward and recognize employee achievements
- Ensure safety and sanitation standards in all operations
- Identify client needs and communicate operational progress
- Adopt Aramark processes and systems for financial management
- Build revenue and manage budget including cost controls related to food, beverage, and labor
- Complete and maintain profit and loss statements
- Achieve food and labor cost targets
- Manage resources to ensure quality and cost control within budgets
- Implement and maintain labor and food initiatives
- Ensure compliance with Operational Excellence fundamentals
- Oversee production, distribution and food service operations
- Maintain safe and healthy environments for clients and staff
- Comply with all related policies and regulations
- Establish systems for ordering, receiving, storing, preparing and serving food products
- Manage menu planning and development
- Develop operational forecasts and analyze variances
- Ensure sanitation and safety compliance
- Coordinate and supervise personnel in production, merchandising, quality, labor management and training
- Recruit, hire, develop and retain frontline team members
- Conduct periodic inventories
- Maintain compliance records
- Foster effective client and customer relationships
- Participate in sales process and contract negotiations
- Implement new products and services to support sales growth
- Lead culinary strategy, menu development, and long-term planning for residential dining
- Ensure consistent delivery of high-quality, nutritious and culturally diverse meals
- Oversee food safety, sanitation and regulatory compliance
- Partner with procurement to optimize sourcing, cost control and sustainability
- Collaborate with students and campus stakeholders to enhance dining experiences
- Monitor culinary trends and integrate best practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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