Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
training programs
Career Development
Flexible Work Options
Employee Discounts
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, dedicated to creating experiences that enrich and nourish the lives of millions of people every day. Serving a diverse clientele across 15 countries, Aramark is committed to fostering an inclusive work environment that empowers employees to realize their full potential, whether they seek growth, belonging, or a rewarding career. The company values service, integrity, and innovation, aiming to make a positive impact on their employees, partners, communities, and the planet. With a focus on equal employment opportunities, Aramark ensures a workplace free of discrimination and promotes diversity and inclusion as fundamental pillars of its corporate culture. Aramark offers a range of career development initiatives, including internships, student opportunities, and comprehensive training programs that cover leadership development, skills training, and career advancement. Flexible and remote work options may be available depending on the position, reflecting the company's commitment to work-life balance and employee well-being.
The Culinary Manager role at Aramark is a critical leadership position encompassing the oversight of culinary operations within the food service division. Reporting directly to the General Manager, this position requires a hands-on leader who can effectively supervise kitchen staff while driving culinary excellence and operational efficiency. The Culinary Manager is entrusted with enhancing customer satisfaction by ensuring that every dining experience meets high standards of quality, presentation, and consistency. This role emphasizes team development—mentoring and managing culinary teams to perform at their best while fostering a positive and productive kitchen environment. The manager will also be responsible for enforcing safety and sanitation standards, ensuring compliance with health and regulatory policies to maintain a safe workplace and food service operation.
Beyond day-to-day kitchen management, the Culinary Manager plays a pivotal role in food planning and menu development. This involves forecasting food requirements, requisitioning necessary supplies, and selecting and standardizing recipes to align with Aramark’s quality benchmarks. The manager will also establish presentation techniques and pricing strategies to deliver appealing and cost-effective menus. Additional duties include overseeing catering operations for special events and providing culinary instruction or demonstrations as needed.
In this role, the Culinary Manager contributes significantly to achieving financial objectives by managing kitchen efficiency and controlling food costs, aligning with corporate initiatives set forth by Aramark’s leadership. The position requires a blend of culinary skill, strong leadership capabilities, and business acumen, with opportunities for career advancement within the company. Aramark supports its Culinary Managers by offering continuous learning opportunities and a supportive company culture that values their contributions to culinary innovation and customer satisfaction.
The Culinary Manager role at Aramark is a critical leadership position encompassing the oversight of culinary operations within the food service division. Reporting directly to the General Manager, this position requires a hands-on leader who can effectively supervise kitchen staff while driving culinary excellence and operational efficiency. The Culinary Manager is entrusted with enhancing customer satisfaction by ensuring that every dining experience meets high standards of quality, presentation, and consistency. This role emphasizes team development—mentoring and managing culinary teams to perform at their best while fostering a positive and productive kitchen environment. The manager will also be responsible for enforcing safety and sanitation standards, ensuring compliance with health and regulatory policies to maintain a safe workplace and food service operation.
Beyond day-to-day kitchen management, the Culinary Manager plays a pivotal role in food planning and menu development. This involves forecasting food requirements, requisitioning necessary supplies, and selecting and standardizing recipes to align with Aramark’s quality benchmarks. The manager will also establish presentation techniques and pricing strategies to deliver appealing and cost-effective menus. Additional duties include overseeing catering operations for special events and providing culinary instruction or demonstrations as needed.
In this role, the Culinary Manager contributes significantly to achieving financial objectives by managing kitchen efficiency and controlling food costs, aligning with corporate initiatives set forth by Aramark’s leadership. The position requires a blend of culinary skill, strong leadership capabilities, and business acumen, with opportunities for career advancement within the company. Aramark supports its Culinary Managers by offering continuous learning opportunities and a supportive company culture that values their contributions to culinary innovation and customer satisfaction.
Job Requirements
- Minimum of 2-3 years of experience in a related culinary role
- 2-3 years of post-high school education or equivalent professional experience
- Ability to manage staff effectively in a fast-paced environment
- Knowledge of food safety and sanitation regulations
- Strong communication skills
- Willingness to lead and mentor teams
- Ability to maintain kitchen equipment and ensure operational standards
Job Qualifications
- Minimum of 2-3 years of experience in a related culinary role
- 2-3 years of post-high school education or equivalent professional experience
- Culinary degree preferred but not required
- Strong knowledge of principles and practices within the food service industry
- Proven ability to manage staff and solve problems in a fast-paced kitchen environment
- Effective verbal, reading, and written communication skills
Job Duties
- Lead, supervise, and coordinate kitchen staff to ensure efficient and effective culinary operations
- Oversee daily kitchen activities to ensure smooth service delivery and consistent quality standards
- Forecast food requirements and requisition or purchase food supplies accordingly
- Select, develop, and standardize recipes to ensure consistent quality and presentation
- Establish presentation techniques, quality benchmarks, and plan and price menus
- Ensure proper operation, care, and maintenance of kitchen equipment
- Maintain safety and sanitation standards in compliance with health and regulatory requirements
- Oversee special catering events and provide culinary instruction or demonstrations as needed
- Mentor and support junior culinary team members by sharing culinary techniques and expertise
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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