Culinary Services Manager

New Braunfels, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Training and development programs

Career advancement opportunities

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, committed to delivering exceptional experiences to millions of guests every day across 15 countries. As a company rooted in service and united by a clear purpose, Aramark fosters an inclusive work environment where every employee is given equal employment opportunities and the chance to fully participate in all aspects of the company. The organization values diversity and equality, prohibiting discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by law. This commitment extends to fostering a culture of growth through comprehensive training and development programs, including leadership training, skills enhancement, career advancement workshops, and accessible online learning platforms. Aramark also offers internships and flexible work arrangements for qualifying positions, supporting a balance between professional and personal life.

The Culinary Services Manager role at Aramark is a pivotal leadership position within the company’s kitchen operations, intended for a candidate who combines strong leadership abilities with culinary expertise to drive exceptional dining experiences. Reporting to the General Manager, the Culinary Services Manager oversees a team of kitchen staff, motivating and managing personnel to ensure efficient operations and high-quality food service. This role requires a hands-on approach to menu and recipe development, standardizing production techniques to maintain consistency and excellence. It also involves directing kitchen operations, from procurement and food consumption estimation to the implementation of safety and sanitation policies in full compliance with health regulations. Beyond routine kitchen management, the Culinary Services Manager plays a crucial role in coordinating special catering events and providing culinary instructions or demonstrations that enhance team skills and customer satisfaction. This position demands a commitment to financial objectives through efficient management and adherence to company initiatives. Ideal candidates bring 2 to 3 years of experience in culinary or kitchen leadership roles, with additional post-secondary education or equivalent professional experience highly valued. The role favors candidates with strong communication skills, adept at navigating the fast-paced and dynamic kitchen environment while fostering a connected, motivated team. At Aramark, the Culinary Services Manager is not just a kitchen leader but a critical contributor to the overall guest experience, professional growth opportunities, and the company’s success in the food service industry.

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
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 Qualifications

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
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
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