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 global leader in food services, facilities management, and hospitality that serves millions of guests every day across 15 countries. Rooted in a strong service culture and united by a clear purpose, Aramark is dedicated to making a positive impact on employees, partners, communities, and the planet. The company emphasizes inclusivity, diversity, and equal employment opportunities, welcoming employees from all backgrounds and creating an environment where team members can thrive and grow. With a commitment to helping individuals reach their full potential, Aramark offers a wide range of job opportunities. These include roles in food service, facilities management, hospitality, and more, catering to both full-time and part-time applicants with the goal of fostering career development and a sense of belonging.
The Culinary Manager role at Aramark is a key leadership position responsible for overseeing culinary operations and leading kitchen staff within a food service establishment. Reporting directly to the General Manager, this position requires a hands-on approach to leadership with a strong focus on team development, culinary excellence, safety compliance, and maintaining strong client relationships. The Culinary Manager plays a critical role in delivering exceptional dining experiences and enhancing customer satisfaction by ensuring smooth service delivery and consistent quality standards.
This role involves a broad range of responsibilities including supervising and coordinating kitchen staff to optimize efficiency, managing daily kitchen operations, and developing and standardizing recipes and menus to maintain high quality and appealing food presentation. The Culinary Manager is also tasked with forecasting food requirements and managing the procurement of food supplies, ensuring that all culinary activities align with financial goals and corporate initiatives set forth by Aramark. Safety and sanitation compliance is another crucial aspect of this job, requiring the incumbent to maintain kitchen equipment in proper operational condition and adhere strictly to health and regulatory requirements.
Furthermore, the Culinary Manager will oversee special catering events, providing culinary demonstrations and instruction where needed. Supporting and mentoring junior kitchen staff is a vital responsibility, helping to build a skilled and knowledgeable team. With a minimum of two to three years of experience in a related culinary role and at least equivalent post-high school education or professional experience, candidates are expected to possess strong knowledge of food service principles, effective communication skills, and problem-solving capabilities in a fast-paced kitchen environment. A culinary degree is preferred but not mandatory, underscoring Aramark’s openness to diverse educational backgrounds.
Overall, the Culinary Manager at Aramark is not just a role focused on food preparation, but a pivotal leadership position driving culinary innovation, operational excellence, and a positive team culture within a dynamic and inclusive global company.
The Culinary Manager role at Aramark is a key leadership position responsible for overseeing culinary operations and leading kitchen staff within a food service establishment. Reporting directly to the General Manager, this position requires a hands-on approach to leadership with a strong focus on team development, culinary excellence, safety compliance, and maintaining strong client relationships. The Culinary Manager plays a critical role in delivering exceptional dining experiences and enhancing customer satisfaction by ensuring smooth service delivery and consistent quality standards.
This role involves a broad range of responsibilities including supervising and coordinating kitchen staff to optimize efficiency, managing daily kitchen operations, and developing and standardizing recipes and menus to maintain high quality and appealing food presentation. The Culinary Manager is also tasked with forecasting food requirements and managing the procurement of food supplies, ensuring that all culinary activities align with financial goals and corporate initiatives set forth by Aramark. Safety and sanitation compliance is another crucial aspect of this job, requiring the incumbent to maintain kitchen equipment in proper operational condition and adhere strictly to health and regulatory requirements.
Furthermore, the Culinary Manager will oversee special catering events, providing culinary demonstrations and instruction where needed. Supporting and mentoring junior kitchen staff is a vital responsibility, helping to build a skilled and knowledgeable team. With a minimum of two to three years of experience in a related culinary role and at least equivalent post-high school education or professional experience, candidates are expected to possess strong knowledge of food service principles, effective communication skills, and problem-solving capabilities in a fast-paced kitchen environment. A culinary degree is preferred but not mandatory, underscoring Aramark’s openness to diverse educational backgrounds.
Overall, the Culinary Manager at Aramark is not just a role focused on food preparation, but a pivotal leadership position driving culinary innovation, operational excellence, and a positive team culture within a dynamic and inclusive global company.
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 food service principles and practices
- proven leadership and problem-solving skills
- effective communication skills
- ability to work in a fast-paced environment
- commitment to safety and sanitation standards
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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