Culinary Manager II

Deltona, FL, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Career advancement opportunities

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests every day across 15 countries. With a deep commitment to quality, service, and innovation, Aramark creates positive experiences for its customers by delivering high standards in food preparation, presentation, and customer service. The company values diversity and inclusion, ensuring equal employment opportunity for all employees and fostering a supportive environment where every individual can thrive. Aramark believes a career should develop talents, fuel passions, and empower professional growth, providing employees with opportunities to take on new challenges and grow within the organization. For more information about working at Aramark, interested candidates can visit the company's career site or connect via social media platforms like Facebook, Instagram, and Twitter.

The Culinary Manager plays a critical role within Aramark as the lead culinary person responsible for overseeing all culinary operations at the assigned site. This position involves managing kitchen personnel, coordinating food preparation activities, and ensuring that all culinary processes meet the company’s high standards for quality and safety. The Culinary Manager will train staff, develop recipes, plan menus, maintain financial records, and ensure compliance with food hygiene and safety regulations. The role also requires leadership in coordinating special events, managing budgets, and fostering excellent communication among staff, clients, and management. As a hands-on leader, the Culinary Manager empowers their team to deliver outstanding customer service, maintain discipline, conduct staff appraisals, and implement new policies effectively.

This full-time position demands a blend of culinary expertise, strong managerial skills, and financial acumen to drive unit profitability while ensuring customer satisfaction. The ideal candidate will have a culinary degree or equivalent education, several years of related experience, certified dietary management skills, and the ability to lead a catering team in a dynamic and unionized environment. A passion for service excellence, deep knowledge of food hygiene including HACCP standards, and the capability to manage budgets and profit and loss accounts are essential. This role offers a robust opportunity to work within a globally recognized company dedicated to service, innovation, and sustainability while advancing one’s career in culinary management.

Job Requirements

Post-high school education preferably culinary degree
certified dietary manager required
two to three years of related experience
sophisticated knowledge of food profession principles and practices
strong oral, reading, and written communication skills
passion for service and quality
good people leadership skills
ability to work independently
experience with cash handling, banking, and stock management
integrity and appropriate communication skills
hands-on operational leadership
excellent knowledge of food hygiene and HACCP
understanding of budget and profit and loss management
experience working in a unionized environment
ability to implement improvements and positive changes
third level qualification in culinary arts or related field
experience in similar food service roles
experience leading catering teams
strong commercial awareness and organizational skills
problem-solving abilities
relevant industry experience

Job Qualifications

Two to three years of post-high school education, preferably a culinary degree
certified dietary manager required
sophisticated knowledge of principles and practices within the food profession
experiential knowledge required for management of people and/or problems
oral, reading, and written communication skills
a passion for service and quality
good people leadership skills
flexibility and ability to work on own initiative
experience of cash handling, banking, and stock management
integrity and ability to communicate appropriately at all levels of the business
hands-on operator with ability to lead by example through operational excellence
excellent knowledge of Food Hygiene including HACCP
understanding of profit and loss account management, budget management
experience in a unionized environment
ability to suggest and implement improvements and positive changes
third level qualification (HACCP/Culinary Arts/Professional Cookery)
previous experience in a similar food service environment
previous experience in leading a catering team
commercial acuity
strong organizational and problem-solving abilities
experience in the relevant line of business environment

Job Duties

Train and run kitchen personnel and supervise/coordinate all activities
estimate food consumption and requisition or purchase food
select and develop recipes as well as standardize production recipes to ensure quality
establish presentation technique and quality standards, and plan and price menus
ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
regularly review performance with each member of the team
ensure that training records are maintained
implement any new company policy decisions and train staff accordingly
ensure all staff closely implement the Unit Dress Code
carry out weekly / monthly stock takes
check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
supervise portion numbers, control food wastage on site and take appropriate action as the need arises
maintain a financial information system as required by Aramark and client
take full responsibility for all cash relating to Catering Department
supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
assist your Regional Manager in setting the Annual Budget for the Unit
produce menu costings and yield charts as the need arises
ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
compile and implement staff work and duties rotations
record staff time-keeping and complete monthly timesheets
attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
elect a safety representative and hold regular safety meetings to address unit hazards
ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
maintain good communications and working relationships with your client, customers, and all staff
attend Management Meetings when required
plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
empower team to deliver excellence in customer service
investigate concerns and respond to needs relating to the catering service and take corrective action
address and optimally resolve customer-related complaints
induct all new staff including relief staff as per induction checklist
carry out appraisals on staff on an annual basis
to ensure that the accurate financial procedures are followed
promote a professional image of Aramark at all times