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 to help employees grow personally and professionally.

The Culinary Manager role at Aramark is a pivotal leadership position that demands a passion for culinary excellence combined with strong management skills. This position involves overseeing the culinary operations within a food service establishment, ensuring that all kitchen activities run smoothly, efficiently, and meet the highest standards of quality and safety. Reporting directly to the General Manager, the Culinary Manager plays a crucial role in guiding kitchen staff towards achieving operational goals and delivering exceptional dining experiences that enhance customer satisfaction. This role requires hands-on leadership, meaning the manager will actively engage in day-to-day culinary activities while mentoring and developing the team. Key responsibilities include managing and coordinating kitchen staff, developing and standardizing menus and recipes to maintain consistent quality and presentation, forecasting and requisitioning food supplies, and leading special catering events. They must also uphold strict safety and sanitation protocols to comply with health regulations and ensure the proper maintenance of kitchen equipment.

In addition to operational management, the Culinary Manager is charged with supporting the development of junior culinary professionals through mentorship and training, sharing culinary techniques, and fostering a positive work environment that encourages team collaboration and professional growth. The role also involves financial oversight, ensuring that culinary operations meet budgetary targets and contribute to the overall financial health of the establishment. At Aramark, the Culinary Manager is not just a chef but a leader who embodies the company’s dedication to excellence, innovation, and client satisfaction. This position is ideal for individuals who have a minimum of 2-3 years in a culinary role and possess a strong knowledge of food service principles, staff management, and problem-solving in fast-paced environments. Aramark offers this position with opportunities for career advancement, competitive compensation, and a robust benefits package that supports the well-being and development of its employees.

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