Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
Job Description
Aramark is a leading food service, facilities, and uniform services provider committed to delivering exceptional dining experiences and customer satisfaction. With a presence spanning 15 countries and serving millions of guests daily, Aramark combines technical culinary expertise with strong leadership to create positive impacts for employees, partners, communities, and the environment. The company is deeply rooted in service and driven by a purpose to help individuals reach their full potential through growth, inclusion, and rewarding career opportunities. Aramark fosters an inclusive, welcoming workplace culture where diversity is celebrated, and equal opportunities are provided regardless of race, religion, age, gender, disability, and other protected characteristics.
The Culinary Manager role at Aramark is a pivotal position responsible for overseeing all kitchen operations within a food service environment. This position demands a hands-on manager who is passionate about culinary excellence, operational efficiency, and team development. Reporting directly to the General Manager, the Culinary Manager plays a crucial role in ensuring customer satisfaction by delivering high-quality meal services and maintaining strong client relationships. The manager leads and mentors the culinary team while managing daily kitchen activity to uphold consistent food quality and presentation standards.
The Culinary Manager is also charged with menu and recipe development, which involves forecasting food requirements, purchasing supplies, standardizing recipes, and pricing menus based on quality benchmarks and presentation techniques. Safety and sanitation are paramount in this role, requiring the manager to enforce health regulations and proper kitchen maintenance to create a safe working environment. Participation in special catering events and culinary demonstrations is expected, demonstrating the role’s blend of technical skill and leadership. Financial acumen is vital as the manager contributes to meeting budget goals and executing corporate initiatives. Overall, this role is tailored for a dedicated culinary professional eager to lead a diverse team in a fast-paced, dynamic setting while fostering culinary innovation and operational excellence.
The Culinary Manager role at Aramark is a pivotal position responsible for overseeing all kitchen operations within a food service environment. This position demands a hands-on manager who is passionate about culinary excellence, operational efficiency, and team development. Reporting directly to the General Manager, the Culinary Manager plays a crucial role in ensuring customer satisfaction by delivering high-quality meal services and maintaining strong client relationships. The manager leads and mentors the culinary team while managing daily kitchen activity to uphold consistent food quality and presentation standards.
The Culinary Manager is also charged with menu and recipe development, which involves forecasting food requirements, purchasing supplies, standardizing recipes, and pricing menus based on quality benchmarks and presentation techniques. Safety and sanitation are paramount in this role, requiring the manager to enforce health regulations and proper kitchen maintenance to create a safe working environment. Participation in special catering events and culinary demonstrations is expected, demonstrating the role’s blend of technical skill and leadership. Financial acumen is vital as the manager contributes to meeting budget goals and executing corporate initiatives. Overall, this role is tailored for a dedicated culinary professional eager to lead a diverse team in a fast-paced, dynamic setting while fostering culinary innovation and 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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