Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work schedules
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, dedicated to creating exceptional experiences for clients across various sectors. With a commitment to sustainability, diversity, and community engagement, Aramark fosters a culture where employees are valued, their contributions recognized, and their professional growth supported. As one of the largest food service providers worldwide, Aramark operates in a wide range of venues including universities, healthcare facilities, corporate offices, sports and entertainment venues, and more. The company emphasizes quality, innovation, and customer satisfaction, making it a top choice for talented professionals seeking to advance their careers in a dynamic and supportive environment.
The Culinary Operations Director role at Aramark is a leadership position responsible for overseeing culinary operations that meet the diverse tastes and dietary needs of customers. This role focuses on managing dining establishments offering an array of pre-prepared meals, ensuring not only taste and quality but also compliance with health and safety standards. The Culinary Operations Director plays a pivotal role in aligning meal plans with customer preferences and dietary requirements while maintaining operational efficiency and financial performance. This involves direct supervision of kitchen teams, implementing effective training programs, and fostering a positive and safe working environment.
Key responsibilities include motivating and developing kitchen staff through hiring, training, and performance management strategies that support operational success. The role demands close attention to food production standards, ensuring each dish meets Aramark’s quality benchmarks and executional protocols. The director is also tasked with sustaining client relationships by identifying needs and operational improvements that enhance service satisfaction. Financial stewardship is critical, involving management of budgets, controlling food and labor costs, analyzing Profit and Loss statements, and achieving set financial goals.
Operations excellence and workforce optimization are core to this position, requiring a focus on maximizing productivity, coordinating food preparation and delivery, and maintaining high standards of quality catering services. Compliance with all relevant health, safety, and labor laws, as well as company policies, is integral to the role. The Culinary Operations Director also collaborates across departments to strengthen food service integration and uphold Aramark’s reputation for exemplary customer service.
This role requires physical stamina, including the ability to lift up to 50 lbs and stand for extended periods, reflecting the hands-on nature of food service management. Candidates should bring at least four years of relevant experience, including 1-3 years in a leadership capacity, paired with strong communication skills and a background in food service. A bachelor’s degree or equivalent experience is essential. This position offers an opportunity to work in a vibrant and purpose-driven environment committed to diversity, equity, and inclusion where your expertise can directly impact the quality of dining experiences and operational success at Aramark.
The Culinary Operations Director role at Aramark is a leadership position responsible for overseeing culinary operations that meet the diverse tastes and dietary needs of customers. This role focuses on managing dining establishments offering an array of pre-prepared meals, ensuring not only taste and quality but also compliance with health and safety standards. The Culinary Operations Director plays a pivotal role in aligning meal plans with customer preferences and dietary requirements while maintaining operational efficiency and financial performance. This involves direct supervision of kitchen teams, implementing effective training programs, and fostering a positive and safe working environment.
Key responsibilities include motivating and developing kitchen staff through hiring, training, and performance management strategies that support operational success. The role demands close attention to food production standards, ensuring each dish meets Aramark’s quality benchmarks and executional protocols. The director is also tasked with sustaining client relationships by identifying needs and operational improvements that enhance service satisfaction. Financial stewardship is critical, involving management of budgets, controlling food and labor costs, analyzing Profit and Loss statements, and achieving set financial goals.
Operations excellence and workforce optimization are core to this position, requiring a focus on maximizing productivity, coordinating food preparation and delivery, and maintaining high standards of quality catering services. Compliance with all relevant health, safety, and labor laws, as well as company policies, is integral to the role. The Culinary Operations Director also collaborates across departments to strengthen food service integration and uphold Aramark’s reputation for exemplary customer service.
This role requires physical stamina, including the ability to lift up to 50 lbs and stand for extended periods, reflecting the hands-on nature of food service management. Candidates should bring at least four years of relevant experience, including 1-3 years in a leadership capacity, paired with strong communication skills and a background in food service. A bachelor’s degree or equivalent experience is essential. This position offers an opportunity to work in a vibrant and purpose-driven environment committed to diversity, equity, and inclusion where your expertise can directly impact the quality of dining experiences and operational success at Aramark.
Job Requirements
- at least four years of relevant experience
- 1-3 years in a leadership capacity
- background in food service
- bachelor’s degree or equivalent experience
- strong communication skills
- aptitude for cultivating harmonious working relationships
- intermittent lifting, moving, pushing, and pulling up to 50 lbs
- ability to stand for extended periods without discomfort
Job Qualifications
- at least four years of relevant experience
- 1-3 years in a leadership capacity
- background in food service
- bachelor’s degree or equivalent experience
- strong communication skills
- proficiency in building and upholding productive client and customer relationships
- exceptional customer service skills
- ability to cultivate harmonious working relationships across divisions
Job Duties
- motivate and develop teams by overseeing hiring, training, and performance management
- ensure all food production and service activities align with established standards
- coach staff by setting clear objectives and collaborating on strategies
- recognize and reward employee contributions
- maintain a culture of safety ensuring kitchen operations follow cleanliness and safety regulations
- identify client requirements and communicate operational improvements
- apply business procedures and financial structures to daily operations
- grow revenue and manage budgets by controlling food, beverage, and labor costs
- oversee preparation and review of Profit and Loss statements
- meet or exceed financial benchmarks for efficiency
- manage kitchen resources effectively within budget limits
- implement corporate strategies for labor and culinary programming
- improve operational value by maximizing efficiency
- align kitchen activities with Operational Excellence principles
- direct coordination of food production, delivery, and catering services
- foster a healthy and secure environment for clients and team members
- ensure adherence to health, safety, and labor laws
- set up and manage processes for food acquisition, delivery, cooking, and provision
- produce operational forecasts
- oversee accounting responsibilities
- confirm compliance with sanitation and safety criteria
- direct unit employees on production, merchandising, quality, cost monitoring, labor allocation, and training
- source and maintain frontline team associates
- conduct inventory audits
- ensure record-keeping meets standards
- communicate with client executives
- engage in sales and contractual discussions
- identify opportunities to boost revenue and customer loyalty
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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