Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Employee assistance program
Job Description
Aramark is a globally recognized leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. With a strong commitment to excellence, sustainability, and community engagement, Aramark creates environments where people thrive and achieve their full potential. The company fosters a culture rooted in service and united by a clear purpose—to do great things for employees, partners, communities, and the planet. Aramark is dedicated to providing equal employment opportunities and promotes diversity, inclusion, and respect within their workforce. The company does not discriminate based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, veteran status, or any other characteristic protected by law.
About the Role: The Culinary Director at Aramark assumes a pivotal role in supervising and leading kitchen personnel and coordinating all culinary operations within various food service settings. This leadership role is key to maintaining high standards of food quality, safety, and sanitation, while ensuring operational efficiency and customer satisfaction. The Culinary Director is responsible for training, mentoring, and developing a skilled culinary team to execute diverse menus that align with Aramark's commitment to excellence and innovation. This position involves estimating food consumption, managing food purchasing, selecting and developing standardized recipes, establishing culinary presentation techniques, planning and pricing menus, and ensuring proper maintenance and operation of kitchen equipment. While primarily focused on supervision and management, the Culinary Director may also cook selected dishes up to 20% of the time and coordinate special catering events or provide culinary instruction and demonstrations. With their direct oversight, the Culinary Director handles hiring, performance evaluations, and wage adjustments for kitchen staff, nurturing a motivated and high-performing team. This role demands strong leadership skills and an adaptive approach capable of meeting changing job duties to uphold Aramark's high standards. As an integral part of Aramark's team, the Culinary Director contributes to initiatives that drive customer satisfaction and the company's mission to serve with integrity and respect.
About the Role: The Culinary Director at Aramark assumes a pivotal role in supervising and leading kitchen personnel and coordinating all culinary operations within various food service settings. This leadership role is key to maintaining high standards of food quality, safety, and sanitation, while ensuring operational efficiency and customer satisfaction. The Culinary Director is responsible for training, mentoring, and developing a skilled culinary team to execute diverse menus that align with Aramark's commitment to excellence and innovation. This position involves estimating food consumption, managing food purchasing, selecting and developing standardized recipes, establishing culinary presentation techniques, planning and pricing menus, and ensuring proper maintenance and operation of kitchen equipment. While primarily focused on supervision and management, the Culinary Director may also cook selected dishes up to 20% of the time and coordinate special catering events or provide culinary instruction and demonstrations. With their direct oversight, the Culinary Director handles hiring, performance evaluations, and wage adjustments for kitchen staff, nurturing a motivated and high-performing team. This role demands strong leadership skills and an adaptive approach capable of meeting changing job duties to uphold Aramark's high standards. As an integral part of Aramark's team, the Culinary Director contributes to initiatives that drive customer satisfaction and the company's mission to serve with integrity and respect.
Job Requirements
- 8 plus years of industry and culinary management experience
- bachelor degree or equivalent experience
- ability to lead in a diverse environment with focus on client and customer services
- previous experience with controlling food and labor cost, demonstration cooking, menu development and pricing, and culinary team development preferred
- P and L accountability and contract-managed service experience desirable
Job Qualifications
- 8 plus years of industry and culinary management experience
- bachelor degree or equivalent experience
- ability to lead in a diverse environment with focus on client and customer services
- experience with control of food and labor cost, demonstration cooking, menu development and pricing, and culinary team development preferred
- P and L accountability and contract-managed service experience desirable
Job Duties
- Train and lead kitchen personnel
- estimate food consumption and requisition or purchase food
- select and develop recipes as well as standardize production recipes to ensure consistent quality
- establish presentation technique and quality standards
- plan and price menus
- ensure accurate equipment operation and maintenance
- ensure accurate safety and sanitation in kitchen
- cook selected items no more than 20 percent of the time
- coordinate special catering events and offer culinary instruction or demonstrate culinary techniques
- directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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