Culinary Manager

Norwalk, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services, operating in diverse sectors including education, healthcare, business, and sports and entertainment. Established with a commitment to service excellence, Aramark serves millions of guests daily across 15 countries, making it a well-recognized and trusted name in the food service and hospitality industries. The company's mission centers on creating environments that offer rewarding experiences for both clients and employees. Aramark emphasizes diversity, equity, and inclusion, ensuring that all employees have opportunities to thrive in a supportive and collaborative workspace. Their comprehensive benefits and development programs are designed... Show More

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
ability to maintain high-quality standards in food preparation and presentation

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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