Culinary Production Manager

Boerne, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

training programs

career advancement

inclusive work environment

employee development

employee recognition

community engagement

Flexible Work Options

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences to millions of guests every day across 15 countries. Renowned for its commitment to inclusion, diversity, and community impact, Aramark provides a supportive environment where employees can thrive and develop their careers. The company prides itself on fostering a culture rooted in service and united by a sense of purpose, striving to do great things not only for its partners and communities but also for its workforce and planet. With comprehensive training programs, career advancement opportunities, and a focus on employee well-being, Aramark is a place where individuals seeking new challenges or a sense of belonging can find meaningful roles and career paths.

The Culinary Production Manager position at Aramark is integral to maintaining the highest standards in culinary operations and customer service excellence within a professional kitchen setting. This role requires a dynamic and versatile individual capable of managing kitchen personnel and overseeing food preparation activities while ensuring seamless service delivery, quality, and compliance with safety standards. Reporting directly to the General Manager, the Culinary Production Manager is entrusted with nurturing team development, supporting culinary innovation, and cultivating strong client relationships. Additionally, the role involves budgeting responsibilities and executing corporate initiatives that align with Aramark's operational goals.

In this capacity, the manager must proficiently lead and coordinate all culinary activities, actively monitor daily kitchen operations, and innovate menu and recipe development to enhance dining experiences. The role also emphasizes the importance of maintaining equipment functionality, adhering strictly to sanitation and safety regulations, and guiding less experienced culinary staff to help them grow professionally. Opportunities to lead special catering events and provide culinary lessons or presentations further enrich this role, making it essential for candidates to possess both culinary proficiency and leadership acumen. Overall, the position offers an exciting avenue for culinary professionals eager to contribute to a company that values service excellence, team development, and operational integrity.

Job Requirements

2-3 years of experience in a related culinary field
completion of 2-3 years of education beyond high school or equivalent skills
culinary degree preferred but not mandatory
high-level expertise in principles and operational techniques pertinent to the food service field
proficient in overseeing personnel and addressing challenges within a dynamic culinary setting
proficient in oral, reading, and written communication

Job Qualifications

2-3 years of experience in a related culinary field
completion of 2-3 years of education beyond high school or equivalent skills
culinary degree preferred but not mandatory
high-level expertise in principles and operational techniques pertinent to the food service field
proficient in overseeing personnel and addressing challenges within a dynamic culinary setting
proficient in oral, reading, and written communication

Job Duties

Manage kitchen employees, supervising and coordinating all culinary activities effectively
monitor daily kitchen operations to facilitate smooth service delivery and uphold quality standards
determine the expected food consumption to accurately requisition or procure the necessary food items
cherry-pick and elaborate on culinary directions, and unify manufacturing procedures to sustain standardized quality
establish presentation techniques and quality standards, and plan and price menus
maintain the proper functioning and upkeep of equipment to ensure smooth operation
adhere to sanitation regulations in the kitchen to ensure a safe cooking environment
lead unique catering functions and provide culinary lessons or presentations as required
guide and train less experienced culinary employees by sharing techniques and culinary expertise to help them advance in their careers