Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
safe work environment
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, committed to delivering exceptional experiences to the customers and communities it serves. With a focus on operational excellence and a strong dedication to diversity and inclusion, Aramark fosters a work culture where every employee is valued and provided opportunities to grow and contribute meaningfully. The company's emphasis on integrity, respect, and innovation drives its success across multiple industries, including education, healthcare, business, and sports and entertainment. Aramark is dedicated to sustainability and positively impacting the environments in which it operates, making it a dynamic company for professionals seeking to make a difference in the food service industry.
The Culinary Operations Director role at Aramark is a pivotal position that blends leadership, culinary expertise, and client relationship management to deliver outstanding dining experiences aligned with customer preferences and dietary needs. This role primarily involves crafting and implementing meal plans that cater to diverse patron requirements while overseeing dining establishments where clients have access to a variety of pre-prepared dishes. As a Culinary Operations Director, the successful candidate will lead teams in hiring, training, and performance management, ensuring all food production and service activities meet the highest executional standards.
The position demands a hands-on leader who is proficient at motivating teams, coaching staff on achieving objectives, and maintaining a culture of safety and cleanliness. Financial acumen is essential, as the director is responsible for managing budgets, controlling food, beverage, and labor costs, preparing accurate profit and loss statements, and meeting financial benchmarks for efficiency. Operational excellence is a cornerstone of this role, with a focus on maximizing productivity through strategic labor management and culinary programming.
Compliance with health, safety, labor laws, and company policies is of utmost importance, requiring the Culinary Operations Director to foster a secure environment for clients, customers, and team members alike. The role also involves client relationship management, communicating operational improvements, and identifying opportunities to enhance revenue and customer loyalty through new product and service integrations.
In addition, this role demands oversight of inventory, record keeping in accordance with internal and external standards, and potential involvement in sales and contract discussions. The Culinary Operations Director will be instrumental in aligning kitchen activities with Aramark’s mission to provide superior service and culinary innovation. This full-time role requires candidates to have a minimum of four years of relevant experience, including leadership responsibilities, and a bachelor’s degree or equivalent experience. The position also expects the capability to manage physical demands such as lifting up to 50 pounds and standing for extended periods, ensuring operational efficiency while maintaining employee and customer satisfaction throughout the food service operations.
The Culinary Operations Director role at Aramark is a pivotal position that blends leadership, culinary expertise, and client relationship management to deliver outstanding dining experiences aligned with customer preferences and dietary needs. This role primarily involves crafting and implementing meal plans that cater to diverse patron requirements while overseeing dining establishments where clients have access to a variety of pre-prepared dishes. As a Culinary Operations Director, the successful candidate will lead teams in hiring, training, and performance management, ensuring all food production and service activities meet the highest executional standards.
The position demands a hands-on leader who is proficient at motivating teams, coaching staff on achieving objectives, and maintaining a culture of safety and cleanliness. Financial acumen is essential, as the director is responsible for managing budgets, controlling food, beverage, and labor costs, preparing accurate profit and loss statements, and meeting financial benchmarks for efficiency. Operational excellence is a cornerstone of this role, with a focus on maximizing productivity through strategic labor management and culinary programming.
Compliance with health, safety, labor laws, and company policies is of utmost importance, requiring the Culinary Operations Director to foster a secure environment for clients, customers, and team members alike. The role also involves client relationship management, communicating operational improvements, and identifying opportunities to enhance revenue and customer loyalty through new product and service integrations.
In addition, this role demands oversight of inventory, record keeping in accordance with internal and external standards, and potential involvement in sales and contract discussions. The Culinary Operations Director will be instrumental in aligning kitchen activities with Aramark’s mission to provide superior service and culinary innovation. This full-time role requires candidates to have a minimum of four years of relevant experience, including leadership responsibilities, and a bachelor’s degree or equivalent experience. The position also expects the capability to manage physical demands such as lifting up to 50 pounds and standing for extended periods, ensuring operational efficiency while maintaining employee and customer satisfaction throughout the food service operations.
Job Requirements
- must have at least four years of relevant experience
- must have 1-3 years of experience in leadership
- background in food service is required
- bachelor’s degree or equivalent experience
- strong communication skills required
- ability to lift, move, push, and pull objects weighing up to 50 lbs
- ability to stand for extended periods
- must adhere to company safety and cleanliness standards
Job Qualifications
- at least four years of relevant experience
- 1-3 years of leadership experience
- background in food service
- bachelor’s degree or equivalent experience
- strong communication skills
- proficiency in building and upholding productive rapport with clients and customers
- exceptional customer service skills according to Aramark’s standards
- aptitude for cultivating harmonious working relationships across divisions
Job Duties
- motivate and develop teams by overseeing hiring, training, and performance management to drive operational success
- ensure all food production and service activities align with established executional standards
- coach staff by setting clear objectives and collaborating on effective strategies to reach goals
- recognize and reward employee contributions through consistent appreciation programs
- maintain a culture of safety by ensuring all kitchen operations follow strict cleanliness and safety regulations
- identify client requirements and communicate operational improvements to foster growth and satisfaction
- apply Aramark’s business procedures and financial structures to daily operations
- grow revenue and manage budgets by implementing effective controls for food, beverage, and labor costs
- oversee the timely preparation and review of accurate profit and loss statements
- meet or exceed established financial benchmarks for food and labor efficiency
- manage kitchen resources effectively to ensure quality standards are met within budget limits
- implement and maintain corporate strategies regarding labor management and culinary programming
- improve operational value by maximizing efficiency and protecting profit margins
- align all kitchen activities with the principles of operational excellence and workforce optimization
- direct the coordination of food production, delivery, and high-quality catering services
- foster a healthy and secure environment for all clients, customers, and team members
- ensure full adherence to all health, safety, and labor laws, as well as company protocols
- set up and manage structures and processes for the acquisition, delivery, retention, cooking, and provision of food items, alongside devising and improving menus
- produce predictions for operational components and elaborate on any disparities
- oversee accounting responsibilities linked to these components
- confirm compliance with sanitation and safety criteria in specific locations
- direct and guide unit employees on production activities, merchandising strategies, maintaining quality standards, monitoring costs, managing labor allocation, and conducting staff training
- source, onboard, cultivate, and uphold front-line team associates
- conduct routine inventory audits
- ensure record-keeping practices meet the standards set by Aramark, relevant authorities, and accrediting institutions
- communicate with client executives and uphold strong client and customer connections throughout the client corporation
- engage in sales activities and contractual discussions
- identify opportunities to integrate new products and services to boost revenue generation and customer loyalty
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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