Overview In this role you lead culinary operations to deliver high-quality food that aligns with Aramark's standards. You manage chef managers and kitchen staff, shaping menus, production, and service while ensuring guest satisfaction and safety. You will collaborate across teams to optimize margins and live the company's service mindset. Your work helps elevate the dining experience in a dynamic hospitality environment on the Lake Tahoe mountainside.
Responsibilities- Manage a culinary team of chef managers and hourly staff to ensure quality in final presentation
- Train and coach staff on best practice food production techniques
- Plan and run team meetings and daily huddles
- Maintain staff records, training data, and performance metrics
- Develop client and guest rapport for mutually beneficial relationships
- Monitor regional culinary and ingredient trends and translate into operations
- Achieve food and labor targets and monitor margins and inventory
- Ensure compliance with Safety, Food, and Quality Assurance standards
- Oversee procurement, supplier selection, and end-to-end supply chain practices
- Maintain standard Aramark food offering and ensure food safety and quality
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 management
- Strong oral, reading, and written communication skills
- leadership
- coaching
- communication
- culinary techniques
- production planning
- food safety and quality standards
