Culinary Manager

Huntsville, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

flexible schedule

wellness programs

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, committed to delivering exceptional experiences to millions of guests every day across 15 countries. With a foundational dedication to service, Aramark fosters an inclusive and supportive workplace culture that values diversity and equal opportunity. The company emphasizes personal growth, belonging, and career advancement for its employees, making it an ideal environment for professionals passionate about making a meaningful impact, both within their careers and the communities they serve. Aramark is deeply committed to sustainability and corporate responsibility, driving positive changes that benefit its people, partners, communities, and the planet.

The Culinary Manager at Aramark plays a critical leadership role, overseeing all kitchen operations and leading the culinary team within a dynamic food service environment. More than just a chef, this role requires a blend of hands-on culinary skills, leadership capabilities, and a focus on enhancing guest satisfaction. Reporting directly to the General Manager, the Culinary Manager is responsible for team development, culinary innovation, maintaining rigorous safety and sanitation standards, and fostering strong relationships with clients. This position also contributes significantly to financial performance by managing food costs, streamlining kitchen processes, and supporting corporate objectives. The Culinary Manager will supervise daily kitchen operations, ensuring timely and high-quality service across the board, while also mentoring junior team members to promote continuous learning and expertise within the culinary team. Menu and recipe development are key duties of the role, requiring thoughtful forecasting of food requirements, recipe standardization to maintain consistency, and establishing presentation techniques and quality benchmarks to elevate the dining experience. The Culinary Manager is also tasked with overseeing kitchen equipment maintenance and coordinating special catering events to showcase culinary skills and enhance client engagement. This role demands strong problem-solving skills and effective communication to lead a fast-paced kitchen environment successfully. Candidates with 2 to 3 years of relevant culinary experience, along with some post-secondary education or equivalent professional experience, are ideal. A culinary degree, while preferred, is not mandatory. Overall, this position offers an exciting opportunity to grow professionally within a respected global company dedicated to excellence in food service and team leadership.

Job Requirements

Minimum of 2-3 years of experience in a culinary role
2-3 years of post-high school education or equivalent professional experience
strong leadership and team management skills
knowledge of food safety and sanitation standards
ability to manage inventory and control food costs
excellent communication and interpersonal skills
ability to work in a fast-paced environment under pressure

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