Culinary Manager

Culinary Manager

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Job responsibilities include training and running kitchen personnel, estimating food consumption, selecting and developing recipes, establishing presentation techniques, ensuring accurate equipment operation, leading special catering events, identifying training needs, maintaining standards of discipline, reviewing performance, implementing new company policies, ensuring adherence to food hygiene regulations, ensuring high standards of food quality, and promoting a professional image of Aramark.

Ideal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organizations. Requires sophisticated knowledge of the principles and practices within the food profession, oral, reading, and written communication skills, good people leadership skills, flexibility, and ability to work on own initiative, experience of cash handling, banking, and stock management, integrity, and the ability to communicate appropriately at all levels of the business. Hands-on operator with the ability to lead by example through operational excellence, an excellent knowledge of Food Hygiene including HACCP, understanding of profit and loss account management, budget managements, experience in a unionized environment, ability to suggest and implement improvements and positive changes, commercial acuity, strong organizational and problem-solving abilities, and experience in the relevant line of business environment.