Culinary & Hospitality Manager

Aramark - Lisle, IL

Full-time - Mid Level

Lisle, IL

Food Services and Drinking Places

About the position

The Culinary and Hospitality Manager is a management role focused on developing and executing dining solutions that cater to customer needs and preferences. This position oversees culinary operations to ensure high standards of production, presentation, and service. It is a hands-on leadership role that emphasizes culinary skills while fostering team development in the kitchen. The role is designed for individuals passionate about culinary arts and offers growth opportunities within the company.

Responsibilities

• Lead, mentor, engage, and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
• Ensure food services appropriately connect to the Executional Framework.
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute.
• Reward and recognize employees for their contributions.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and effectively communicate operational progress.
• Ensure culinary production appropriately connects to the Executional Framework.
• Work hands-on in the kitchen to maintain culinary standards and techniques for food preparation.
• Achieve food and labor targets while managing resources for quality and cost control within budgetary guidelines.
• Implement and maintain Aramark's agenda for labor and food initiatives.
• Create value through efficient operations, appropriate cost controls, and profit management.
• Direct and oversee operations related to production, distribution, and food service.
• Maintain a safe and healthy environment for clients, customers, and employees.
• Comply with all applicable policies, rules, and regulations, including safety and health standards.
• Manage the front of the house of the dining operation.
• Develop and implement food service plans aligned with the client's mission and vision, including sustainable practices.

Requirements

• At least 4 years of culinary experience.
• At least 2 years in a management role preferred.
• Requires a culinary degree or equivalent experience.
• Ability to multi-task and simplify the agenda for the team.
• Advanced knowledge of the principles and practices within the food profession, including management of people and problems.
• Requires oral, reading, and written communication skills.
• Practical Chef Test required (hands-on culinary assessment with tasting).

Benefits

• Comprehensive Benefits Package