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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Aramark is a leading food service, facilities, and uniform services provider known for delivering exceptional experiences and solutions to millions of guests across 15 countries every day. With a strong commitment to inclusive hiring practices and employee development, Aramark fosters a welcoming and diverse workplace where all employees are encouraged to grow, contribute, and thrive. The company is deeply rooted in service and dedicated to making positive impacts for its employees, clients, communities, and the environment. Aramark’s expansive global operations span multiple industries and sectors, making it one of the most recognized and respected names in food service management and... Show More
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
- Knowledge of food safety and sanitation regulations
- Ability to supervise and lead culinary teams effectively
- Strong communication and organizational skills
- Ability to work in a fast-paced environment
- Willingness to work flexible hours including weekends and holidays
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
- 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
- A Culinary Manager oversees culinary operations and leads kitchen staff within a food service establishment
- Reporting to the General Manager, this role takes a hands-on leadership approach, emphasizing team development, culinary excellence, safety compliance, and client relationships
- The Culinary Manager will also play a critical role in achieving financial goals and executing Aramark corporate initiatives
- 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
- Menu and Recipe Development:
- 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
- Catering and Culinary Development:
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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