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, ensuring high standards in production, presentation, and service. It is a hands-on leadership role that emphasizes culinary skills and team development within the kitchen environment.

Responsibilities

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services appropriately connects 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.
• 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.
• Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Adopt Aramark process and systems to achieve food and labor targets.
• Manage resources to ensure quality and cost control within budgetary guidelines.
• Implement and maintain Aramark agenda for both 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 but not limited to those relating to safety, health, wage and hour.
• Manage the front of the house of the dining operation.
• Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices.

Requirements

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

Benefits

• Comprehensive Benefits Package