Culinary Manager

Lynn, MA, 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, serving millions of guests across 15 countries. As a company deeply rooted in service and united by a shared purpose, Aramark is committed to creating a positive impact for its employees, partners, communities, and the planet. With a diverse portfolio of services, the company offers a wide range of job opportunities for individuals seeking to build rewarding careers in food service, hospitality, and related fields. Aramark fosters an inclusive workplace where all employees can thrive, participate fully, and grow professionally regardless of their background or identity. The organization emphasizes equal employment opportunities and actively promotes diversity, equity, and inclusion throughout its operations.

Within this robust framework, the Culinary Manager role at Aramark is a vital leadership position responsible for overseeing culinary operations and guiding kitchen staff to deliver exceptional dining experiences. The Culinary Manager plays a key role in ensuring customer satisfaction through culinary excellence, efficient service delivery, and compliance with safety and sanitation standards. Reporting directly to the General Manager, the Culinary Manager exemplifies a hands-on leadership approach, balancing team development, operational oversight, and client relationship management. This leadership role emphasizes collaboration, mentorship, and high standards of quality and presentation in all aspects of the kitchen’s daily activity.

The Culinary Manager’s responsibilities extend to menu planning and recipe development, sourcing and managing food supplies, and maintaining equipment to ensure safety and operational efficiency. Additionally, the role involves overseeing special catering events and providing culinary training or demonstrations as needed. The position requires a proactive leader who can achieve financial targets and align operational practices with Aramark’s corporate initiatives. With an emphasis on professional growth, the role supports junior culinary team members through mentoring and skill development. This position is well-suited for individuals with a passion for culinary arts, strong leadership skills, and a commitment to fostering a positive work environment that supports Aramark’s mission and values. Aramark offers a comprehensive benefits package that supports overall employee well-being and career advancement opportunities, making it an attractive workplace for culinary professionals seeking a dynamic and rewarding environment.

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
Culinary degree preferred but not required
Strong knowledge of food service industry principles and practices
Ability to manage kitchen staff and solve problems effectively
Strong communication skills
Knowledge of safety and sanitation regulations

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