Overview In this role you will lead a culinary team to deliver high-quality, guest-focused food experiences while upholding safety, standards, and operational efficiency. You will collaborate with clients and cross-functional teams to align menus with regional trends and business goals. You shape culinary execution across production, presentation, and service, driving margin improvement and consistent quality at scale. This position offers impact through leadership, supplier coordination, and daily guest interaction.
Responsibilities- Lead and develop the culinary team (chef managers and hourly staff) to ensure high-quality final presentation of food
- Maintain and enforce culinary standards, techniques, and adherence to production, presentation, and service norms
- Train and coach staff on best practice food production techniques and performance expectations
- Plan and conduct team meetings and daily huddles; manage staff records (training, shifts, performance)
- Build client and guest rapport to support mutually beneficial relationships and daily guest interaction
- Monitor regional culinary and ingredient trends; communicate insights to the team
- Work towards food and labor targets and margin improvement; analyze performance metrics and inventory trends
- Ensure accurate execution of daily menu, proper equipment operation, and food quality/safety compliance
- Maintain Aramark's standard food offer integrity and comply with safety, health, wage/hour policies
Key requirements- At least 4 years of culinary experience
- At least 2 years in a management role (preferred)
- Culinary degree or equivalent experience (qualification stated)
- Ability to multi-task and simplify team agenda
- Advanced knowledge of culinary principles and management of people and problems
- Strong oral, reading, and written communication skills
- leadership
- team coaching
- communication
- culinary techniques
- food safety and quality assurance
- labor and cost management
