Overview In this role you lead chef managers and culinary staff to develop and deliver diverse culinary solutions aligned with client needs. You drive high standards in production, presentation, and service while coaching a team to achieve quality results. You will manage guest relationships, track performance metrics, and ensure food safety and cost targets. You join a mission-driven, service-oriented organization that emphasizes operational excellence and team development.
Responsibilities- Lead culinary team including chef managers and hourly staff to ensure top-quality food presentation
- Maintain and apply culinary standards, techniques, and service quality
- Train and coach staff on best-practice production methods
- Plan team meetings, huddles, and maintain staff records
- Build client and guest rapport and manage daily guest interactions
- Analyze regional culinary and ingredient trends and translate into operations
- Achieve food and labor targets while monitoring margins and inventory trends
- Ensure compliance with food safety standards and procurement processes
- Maintain alignment with Aramark food framework and waste management practices
- Ensure equipment operation and maintenance and compliance with safety policies
Key requirements- At least 4 years of culinary experience
- At least 2 years in a management role (preferred)
- Culinary degree or equivalent experience
- Ability to multi-task and simplify team agenda
- Advanced knowledge of culinary principles and people/problem management
- Strong oral, reading, and written communication skills
- leadership
- coaching
- communication
- advanced culinary techniques
- food safety standards
- labor and cost control
