Culinary Services Manager

Newton, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Job Description

Aramark is a global leader in food services, facilities management, and hospitality, serving millions of customers daily across 15 countries. With a deep commitment to diversity, inclusion, and equal employment opportunities, Aramark ensures all employees have the chance to thrive in a positive and supportive environment. The company is dedicated to providing employees with meaningful career opportunities ranging from entry-level positions to managerial roles. Aramark’s mission focuses on delivering exceptional service while fostering growth, professional development, and a sense of belonging for its workforce.

The Culinary Services Manager role at Aramark is a dynamic opportunity for a motivated culinary professional with strong leadership qualities. This role requires more than just culinary expertise—it calls for a multifaceted skillset to manage, inspire, and optimize kitchen teams, while creating outstanding dining experiences for clients. Under the guidance of the General Manager, the Culinary Services Manager plays a pivotal part in team cohesion, financial goal achievement, and the implementation of company initiatives.

This management position oversees the coordination of daily kitchen operations, ensuring quality standards, food safety compliance, and efficient service delivery are consistently met. The Culinary Services Manager is responsible for menu and recipe development, food procurement, and presentation techniques that uphold Aramark’s commitment to excellence. Additionally, this role involves mentoring junior culinary staff, coordinating catering events, and maintaining kitchen equipment to guarantee safety and operational effectiveness.

By joining Aramark as a Culinary Services Manager, candidates benefit from a culture that values innovation, teamwork, and continuous learning. The company offers supportive pathways for career advancement, recognizing that success in culinary management stems from a passion for excellence and a deep dedication to customer satisfaction. This position is ideal for those seeking to contribute their culinary leadership talents within a large, reputable organization known for its diverse and inclusive work environment. Salary details and specific employment types vary by location, but Aramark ensures competitive compensation and a comprehensive benefits package for its employees.

Job Requirements

2-3 years of experience in a related culinary or kitchen leadership role
2-3 years of post-high school education or equivalent professional experience
ability to lead and motivate a team effectively
knowledge of food safety and sanitation regulations
strong communication skills
ability to work in a fast-paced environment
culinary degree preferred but not required

Job Qualifications

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
2-3 years of experience in a related culinary or kitchen leadership role
2-3 years of post-high school education or equivalent professional experience
culinary degree preferred but not required

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 accordingly
select develop and refine meal ideas standardizing production techniques to maintain consistent quality
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 as needed
mentor junior culinary staff by sharing techniques and knowledge to support their development