Culinary Operations Manager

6 days ago


Greensboro, United States Aramark Full time

Job Summary

The Culinary and Hospitality Manager is a senior leadership position responsible for developing and executing dining solutions to meet customer needs and tastes. This role oversees and manages culinary operations to meet production, presentation, and service standards.

Key Responsibilities

  • Leadership
    • 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 company's operational 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.
  • Client Relationship
    • Identify client needs and effectively communicate operational progress.
  • Culinary
    • Ensure culinary production appropriately connects to the company's operational framework.
    • Ability to 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.
  • Financial Performance
    • Adopt company processes and systems.
    • Build revenue and manage budget, including cost controls regarding food, beverage, and labor.
    • Ensure the completion and maintenance of profit and loss statements.
    • Achieve food and labor targets.
    • Manage resources to ensure quality and cost control within budgetary guidelines.
  • Productivity
    • Implement and maintain company initiatives for both labor and food.
    • Create value through efficient operations, appropriate cost controls, and profit management.
    • Full compliance with operational excellence fundamentals, including food and labor.
    • Direct and oversee operations related to production, distribution, and food service.
  • Compliance
    • Maintain a safe and healthy environment for clients, customers, and employees.
    • Comply with all applicable policies, rules, and regulations, including those relating to safety, health, wage, and hour.
  • Additional Responsibilities
    • Manage the front-of-house operations of the dining facility.
    • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices.

Requirements

  • Requires 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.
  • Ability to simplify the agenda for the team.
  • Requires advanced knowledge of the principles and practices within the food profession.
  • This includes experiential knowledge required for management of people and/or problems.
  • Requires oral, reading, and written communication skills.

Practical Chef Test required.



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