Regional Culinary Director

Lexington, MA, USA|Remote, Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $130,000.00 - $150,000.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

work/life resources

Retirement savings plan 401(k)

Paid parental leave

Disability Coverage

Job Description

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... Show More

Job Requirements

Minimum two-year culinary certificate or equivalent experience
At least 10 years kitchen experience including 2 years in an executive chef role
Experience managing high volume food service operations
Proven leadership and coaching abilities
ServSafe certification
Ability to travel 50-80% including by airplane, car, or train
Valid driver’s license
Flexibility to work some weekends
Strong organizational and communication skills

Job Qualifications

Minimum two-year culinary certificate from accredited school or related experience such as apprenticeship
Minimum of 10 years kitchen experience, including at least 2 years as an executive chef
Experience within a high volume environment serving a minimum of 1000 meals per day
Prior experience developing and leading sustainable and healthy dining programs
Excellent presentation and culinary skills
Proven ability to teach and coach others within the kitchen
Experience as an executive chef or sous chef within managed dining services preferred
ServSafe certified

Job Duties

Develop and be accountable for a safety culture that creates a work environment where no one gets hurt
Ensure regional quality and consistency and adherence to region and organizational standards
Provide regional profit and loss oversight, including direct responsibility for food costs as a leader of the regional food champion program and support for regional labor champion
Ensure consistency of quality and processes across the region, with a focus on capturing and communicating best practices, including sharing with key LOB leadership
Act as primary liaison with supply chain management to maintain quality product, maximize product use leverage, optimize food cost, and create right mix of local purchasing for account needs
Develop strong partnership with Hospitality Enablement and Concept Innovation Teams
Assist the marketing teams in strategic planning in development of food and beverage programs in residential, catering, and retail environments
Lead internal process for menu development
Identify, develop, and deliver training to improve leadership and organizational skills of regional culinary staff
Provide functional leadership of culinary team in the region
Participate in district, senior, and executive chef hiring and also focus on developing a pipeline of bench talent
Meet with key clients and account leaders to identify unique needs/requirements and translate those needs into program elements for the campus
Lend expertise to all sales opportunities including writing menus, developing, writing, and presenting culinary approach and planning and executing food presentation if necessary

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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