Culinary Services Manager

Lawrenfce, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

training programs

career advancement

Leadership development

Online learning platforms

Job Description

Aramark is a leading provider of food services, facilities management, and uniform services, operating globally with a commitment to service excellence and sustainability. Serving millions of guests daily in 15 countries, Aramark takes pride in creating exceptional dining and service experiences for a diverse range of clients. The organization values inclusivity, equal employment opportunities, and the growth of its employees, ensuring a respectful and dynamic work environment. Known for its dedication to fostering professional development, Aramark invests in comprehensive training programs, leadership development, and career advancement opportunities, supporting employees in reaching their full potential.

The Culinary Services Manager position at Aramark is a pivotal leadership role within the company's food service operations. This role demands a multifaceted approach, combining strong culinary expertise with excellent leadership and organizational skills. The ideal candidate will lead and motivate kitchen staff, manage daily kitchen operations, and ensure high-quality food service delivery. They will be responsible for menu and recipe development, maintaining safety and sanitation standards, coordinating special events, and mentoring junior staff. Success in this role contributes directly to customer satisfaction, operational efficiency, and the achievement of financial goals. The manager will also play an active role in fostering team cohesion and client relationships, aligning with company initiatives under the guidance of the General Manager. This position typically requires 2 to 3 years of experience in a related culinary leadership role, with a culinary degree preferred but not mandatory. Aramark offers opportunities for professional growth within a supportive and inclusive culture, promoting both individual advancement and overall team success.

Job Requirements

2 to 3 years of experience in a related culinary or kitchen leadership role
2 to 3 years of post-high school education or equivalent professional experience
Knowledge of food service principles and culinary operations
Leadership skills to manage and motivate kitchen staff
Ability to maintain safety and sanitation standards
Strong communication skills
Ability to manage kitchen operations and menu development effectively

Job Qualifications

2 to 3 years of experience in a related culinary or kitchen leadership role
2 to 3 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 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