Culinary Manager

Powder Springs, GA, 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 global leader in food service, facilities management, and hospitality, serving millions of guests daily across 15 countries. With a deep commitment to inclusivity, equal opportunity, and employee growth, Aramark offers a diverse and dynamic work environment where all individuals can thrive, develop their skills, and build rewarding careers. The company is deeply rooted in service and united by a purpose to create positive impacts for its employees, partners, communities, and the environment. Aramark's extensive range of job opportunities spans from entry-level positions to managerial roles, catering to both full-time and part-time applicants, with a strong focus on fostering a culture of collaboration and continuous improvement. Benefits at Aramark include comprehensive health insurance, retirement plans, paid time off, and employee discounts, though these benefits may vary depending on location and role.

The Culinary Manager role at Aramark is a pivotal leadership position within their food service operations. Reporting directly to the General Manager, the Culinary Manager takes a hands-on approach to managing kitchen staff and overseeing the entire culinary operation. This position involves leading and motivating a team of culinary professionals to deliver exceptional dining experiences that enhance customer satisfaction. The Culinary Manager is responsible for ensuring culinary excellence through effective supervision, menu and recipe development, and adherence to safety and sanitation standards. This role also requires strong focus on achieving financial goals, maintaining client relationships, and compliance with the company’s safety policies. A key part of the role involves mentoring junior culinary team members by sharing expertise and culinary techniques, as well as participating in special catering events to showcase Aramark's commitment to quality and innovation in food service. Ideal candidates will possess at least 2-3 years of relevant culinary experience and post-high school education or equivalent professional experience, with a culinary degree preferred but not mandatory. The role demands excellent communication skills, problem-solving abilities in a fast-paced setting, and a thorough grasp of industry principles and practices. Aramark’s Culinary Manager position offers a rewarding career path for those passionate about culinary arts, leadership, and customer service in a well-respected, global company.

Job Requirements

Minimum of 2-3 years of related culinary experience
2-3 years of post-high school education or equivalent professional experience
strong knowledge of food service industry principles and practices
proven ability to manage kitchen staff effectively
ability to work under pressure in a fast-paced environment
excellent communication skills
knowledge of 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