Culinary Manager

Mission Viejo, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

inclusive work environment

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences to millions of guests daily across 15 countries. Founded on the principles of service and commitment to quality, Aramark has built a strong reputation for fostering inclusive workplaces where employees can grow professionally and personally. Recognized for its dedication to diversity, equity, and inclusion, Aramark ensures equal employment opportunities for all individuals regardless of race, religion, gender, age, or other protected characteristics. The company prioritizes sustainability, community engagement, and operational excellence to make a positive impact not just within its business but also for the communities and planet it serves.

The Culinary Manager at Aramark plays a pivotal role in leading kitchen operations within its extensive network of food services. This hands-on leadership position demands a versatile individual who combines culinary expertise with strong management skills to oversee teams, maintain high standards of quality and safety, and contribute strategically to the business's financial success. Reporting directly to the General Manager, the Culinary Manager is responsible for a comprehensive range of duties that emphasize continuous improvement, innovation, and client satisfaction.

This role is ideally suited for professionals passionate about culinary arts who want to grow their careers in a dynamic, supportive environment. The Culinary Manager leads, supervises, and coordinates kitchen staff, ensuring smooth daily operations and consistent delivery of exceptional dining experiences. They develop and standardize recipes and menus, balancing creativity with operational feasibility and budget considerations to satisfy diverse guest preferences. Beyond the kitchen, the Culinary Manager also manages food procurement, forecasts requirements, and ensures compliance with safety and sanitation regulations to maintain a safe and efficient workspace. Events and catering responsibilities allow this role to showcase leadership in culinary development and client engagement, mentoring junior staff and contributing to the overall reputation of Aramark's food service offerings.

Committed to the growth of its employees, Aramark supports Culinary Managers with opportunities for professional development, leveraging their skills to meet corporate initiatives and financial goals. This embedded approach to leadership ensures that the Culinary Manager not only excels in culinary delivery but also contributes strategically to the broader organizational objectives. Candidates for this role will bring a blend of culinary knowledge, practical kitchen management experience, and strong interpersonal skills, making them key influencers in Aramark's mission to deliver unforgettable dining experiences while maintaining operational excellence.

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
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 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