Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Training and development programs
Job Description
Aramark is a global leader in food service, facilities, and uniform services, dedicated to delivering exceptional experiences and services to millions of customers every day across 15 countries. With a commitment to innovation, sustainability, and inclusion, Aramark strives to create a positive impact for employees, partners, communities, and the environment. The company values diversity and equal opportunity, fostering an inclusive workplace where all employees are empowered to succeed and grow professionally. Aramark offers comprehensive training and development programs designed to help employees advance their careers, including leadership development, skills training, and access to online learning platforms. Internships and student opportunities are also available to provide valuable industry experience and career pathways.
The Culinary Manager at Aramark plays a pivotal role in overseeing culinary operations and leading the kitchen staff within a food service establishment. This role requires a hands-on leadership approach focused on team development, culinary excellence, safety compliance, and strong client relationships. Reporting directly to the General Manager, the Culinary Manager is responsible for ensuring smooth kitchen operations, maintaining high standards of food quality and presentation, and achieving financial goals aligned with Aramark’s corporate initiatives. The position demands a deep understanding of culinary principles, food service industry practices, and the ability to manage and motivate a diverse kitchen team in a fast-paced environment.
In this role, the Culinary Manager will lead the coordination and supervision of kitchen staff, ensuring that daily activities run efficiently and meet quality standards. They will forecast food supply needs, requisition or purchase food supplies, and develop standardized recipes to ensure consistency across menus. Additionally, the Culinary Manager will set presentation techniques and quality benchmarks while planning and pricing menus to maximize guest satisfaction and profitability. Ensuring the proper operation and maintenance of kitchen equipment and upholding safety and sanitation standards in compliance with health and regulatory requirements is also critical to the role.
Beyond routine kitchen management, the Culinary Manager will oversee special catering events and provide culinary instruction or demonstrations as needed, sharing expertise and mentoring junior culinary team members. Experience in managing staff, problem-solving, and effective communication are essential for success in this position. The ideal candidate brings 2 to 3 years of experience in related culinary roles and education, with a culinary degree preferred but not mandatory. With Aramark’s support and resources, this role offers a dynamic career opportunity for culinary professionals passionate about excellence and leadership in food service.
The Culinary Manager at Aramark plays a pivotal role in overseeing culinary operations and leading the kitchen staff within a food service establishment. This role requires a hands-on leadership approach focused on team development, culinary excellence, safety compliance, and strong client relationships. Reporting directly to the General Manager, the Culinary Manager is responsible for ensuring smooth kitchen operations, maintaining high standards of food quality and presentation, and achieving financial goals aligned with Aramark’s corporate initiatives. The position demands a deep understanding of culinary principles, food service industry practices, and the ability to manage and motivate a diverse kitchen team in a fast-paced environment.
In this role, the Culinary Manager will lead the coordination and supervision of kitchen staff, ensuring that daily activities run efficiently and meet quality standards. They will forecast food supply needs, requisition or purchase food supplies, and develop standardized recipes to ensure consistency across menus. Additionally, the Culinary Manager will set presentation techniques and quality benchmarks while planning and pricing menus to maximize guest satisfaction and profitability. Ensuring the proper operation and maintenance of kitchen equipment and upholding safety and sanitation standards in compliance with health and regulatory requirements is also critical to the role.
Beyond routine kitchen management, the Culinary Manager will oversee special catering events and provide culinary instruction or demonstrations as needed, sharing expertise and mentoring junior culinary team members. Experience in managing staff, problem-solving, and effective communication are essential for success in this position. The ideal candidate brings 2 to 3 years of experience in related culinary roles and education, with a culinary degree preferred but not mandatory. With Aramark’s support and resources, this role offers a dynamic career opportunity for culinary professionals passionate about excellence and leadership in food service.
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 lead and supervise kitchen staff
- Knowledge of food safety and sanitation standards
- Strong organizational and multitasking skills
- Effective communication skills
- Availability to work flexible hours including weekends and holidays
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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