Culinary Manager

Costa Mesa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Training and development programs

Career advancement opportunities

inclusive workplace

Mentorship programs

Employee Discounts

Paid Time Off

Job Description

Aramark is a global leader in food services, facilities management, and uniform services. Operating in 15 countries and serving millions of guests daily, Aramark is dedicated to delivering exceptional experiences through its commitment to quality, innovation, and sustainable practices. The company's focus on creating inclusive workplaces and fostering professional growth makes it a sought-after employer in the food service industry. Aramark's culture emphasizes diversity, equity, and inclusion, promoting a supportive environment where all employees can thrive and develop their careers.

The Culinary Manager role at Aramark is a pivotal leadership position within the food service establishment. This role requires a dynamic professional who can oversee culinary operations while leading and inspiring kitchen staff. Reporting directly to the General Manager, the Culinary Manager is responsible for ensuring high standards of food preparation, maintaining safety and sanitation compliance, and enhancing overall customer satisfaction. The position demands hands-on leadership with a focus on team development, culinary excellence, and effective client relationship management.

Beyond daily kitchen operations, the Culinary Manager plays a strategic role in menu development, food procurement, and financial oversight. The role involves forecasting food requirements, selecting and standardizing recipes, and pricing menus to balance quality and cost-effectiveness. Additionally, the Culinary Manager supports catering services, mentors junior staff, and upholds equipment maintenance standards to guarantee operational efficiency. This career opportunity at Aramark not only offers a chance to lead in a high-paced food service environment but also provides opportunities for career advancement and professional development through comprehensive training programs. The company values dedication, innovation, and collaboration, making this an ideal role for culinary professionals seeking to grow in their careers while making a positive impact in the food service industry.

Job Requirements

Minimum of 2-3 years of experience in the culinary field
2-3 years of post-high school education or equivalent professional experience
Ability to lead and manage kitchen staff effectively
Strong knowledge of food safety and health regulations
Excellent communication skills
Ability to work in a fast-paced environment
Commitment to quality and customer satisfaction

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