Regional Culinary Director

Aramark is a leading global provider of food services, facilities management, and uniform services, catering to millions of guests daily across 15 countries. Rooted in service and driven by a mission to positively impact communities, partners, employees, and the environment, Aramark is dedicated to delivering exceptional culinary and hospitality experiences. The company fosters an inclusive workplace where equal employment opportunities are provided without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or other protected characteristics. With a strong emphasis on professional development, Aramark offers employees the chance to grow their career in a supportive and dynamic environment.

The Regional Culinary Director role within Aramark Collegiate Hospitality's Northeast Region is a strategic leadership position focused on driving culinary excellence and innovation across multiple locations. This role carries a salary range of $130,000 to $150,000 per year and involves overseeing culinary operations to enhance guest experience, operational efficiency, and financial outcomes. The Director acts as a guardian of culinary standards, a mentor to the culinary team, an innovator, and an essential contributor to continuous improvement.

In this capacity, the Regional Culinary Director will collaborate closely with regional teams to recruit, train, and develop culinary staff, crafting a robust succession plan that ensures sustained culinary leadership for the region. They will partner with marketing experts to design engaging and innovative food and beverage programs tailored to a variety of settings including residential dining, catering, and retail. This role involves hands-on leadership in menu development and food presentation, as well as active involvement in hiring key culinary staff such as district and executive chefs.

The Director is accountable for maintaining a culture of safety and quality throughout operations, ensuring adherence to organizational standards and best practices across all venues in the region. Financial stewardship is a key element of this role, with responsibility for overseeing food costs and collaborating with supply chain management to procure quality ingredients while optimizing costs and supporting local sourcing initiatives.

Training and development are integral to the role, as the Director leads initiatives to improve culinary and food production capabilities through standardized technical and operational training programs. This leadership extends to mentoring and coaching staff to elevate performance and foster a cohesive culinary culture.

The position requires significant travel within the Northeast region—between 50-80%—along with flexibility in working hours to support key events and operational needs including some weekend work. A valid driver’s license and the ability to manage travel logistics independently are essential. Overall, the Regional Culinary Director will play a vital role in shaping the culinary vision and operational success of Aramark’s collegiate hospitality offerings, ensuring that every guest is served with excellence and care.