Culinary Services Manager

Lowell, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Career development opportunities

Employee Discounts

training programs

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering quality and innovative solutions to millions of customers daily. Operating across 15 countries, Aramark serves diverse sectors including education, healthcare, sports, leisure, and business dining. The company is committed to cultivating an inclusive workplace culture that promotes equal employment opportunities for all employees, regardless of race, gender, age, or other protected characteristics. Rooted in service and driven by its purpose, Aramark focuses on making a positive impact not only for its employees but also for the communities it serves and the planet as a whole. With a strong emphasis on professional growth, Aramark invests in extensive training and development programs designed to help employees reach their full potential and advance their careers.

The Culinary Services Manager role at Aramark is a pivotal position that demands a blend of leadership, culinary expertise, and operational management skills. The manager will oversee a dynamic kitchen team, ensuring smooth operations that consistently meet the highest standards of food quality and customer satisfaction. Reporting to the General Manager, the Culinary Services Manager is responsible for steering the culinary team towards excellence by fostering a collaborative environment and providing mentorship to junior staff. This role also involves strategic menu development, careful food procurement based on consumption estimates, and maintaining presentation and quality standards across all offerings.

In addition, the manager is tasked with ensuring kitchen safety and sanitation remain uncompromised by adhering strictly to health regulations and maintaining kitchen equipment. Special events and catering services also fall within the manager's scope, involving coordination efforts and culinary demonstrations to elevate customer experience. Financial management is another critical area of responsibility, where the manager contributes to achieving company financial goals through efficient kitchen operations and cost-control measures.

Aramark values the multifaceted attributes required for this role, recognizing that success extends beyond culinary expertise to include effective communication, problem-solving, and leadership skills. The ideal candidate will exhibit strong organizational abilities, a passion for quality food service, and a commitment to professional development. Working at Aramark offers not only the opportunity to grow within a reputable multinational company but also to be part of a team that prioritizes inclusivity and community impact. Whether candidates are seeking a challenging new role, a supportive work environment, or pathways for career advancement, Aramark provides the resources and culture to support these goals.

Job Requirements

High school diploma or equivalent
Two to three years of experience in culinary or kitchen leadership
Demonstrated leadership and team management skills
Knowledge of food safety and sanitation regulations
Ability to work in a fast-paced environment
Strong communication and interpersonal skills
Culinary degree preferred but not required

Job Qualifications

Two to three years of experience in a related culinary or kitchen leadership role
Two to three years of post-high school education or equivalent professional experience
Culinary degree preferred but not required
Strong knowledge of food service principles and best practices in culinary operations
Ability to lead staff and resolve challenges in a fast-paced kitchen environment
Effective oral reading and written communication skills

Job Duties

Direct and manage kitchen personnel overseeing the coordination of culinary tasks
Supervise daily kitchen operations to ensure smooth service delivery and maintain quality standards
Estimate food consumption and procure necessary ingredients
Select develop and refine meal ideas standardizing production techniques
Establish presentation techniques quality benchmarks and plan and price menus
Ensure kitchen equipment is properly maintained and operating efficiently
Uphold safety and sanitation standards in compliance with health regulations
Coordinate special catering events and provide culinary instruction or demonstrations
Mentor junior culinary staff by sharing techniques and knowledge