Culinary and Hospitality Director

1 week ago

Milwaukee, Wisconsin, United States Aramark Full time
Job Overview

The Culinary and Hospitality Director is a key leadership position responsible for driving culinary excellence and delivering exceptional dining experiences. This role oversees the development and execution of dining solutions that meet customer needs and tastes, while ensuring high-quality food production, presentation, and service standards.

Key Responsibilities
  • Leadership and Team Development
    • Lead, mentor, and engage teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
    • Ensure food services align with the Executional Framework.
    • Coach employees by creating a shared understanding of goals and execution strategies.
    • Reward and recognize employees for outstanding performance.
    • Ensure safety and sanitation standards in all operations.
  • Client Relationship and Communication
    • Identify client needs and effectively communicate operational progress.
  • Culinary Excellence
    • Ensure culinary production aligns with the Executional Framework.
    • Ability to work hands-on in the kitchen.
    • Ensure proper culinary standards and techniques are in place for food preparation, presentation, and service.
  • Financial Performance and Management
    • Adopt Aramark processes and systems.
    • Build revenue and manage budget, including cost controls for food, beverage, and labor.
    • Ensure completion and maintenance of P&L statements.
    • Achieve food and labor targets.
    • Manage resources to ensure quality and cost control within budgetary guidelines.
  • Productivity and Efficiency
    • Implement and maintain Aramark agendas for labor and food initiatives.
    • Create value through efficient operations, appropriate cost controls, and profit management.
    • Comply with Operational Excellence fundamentals, including food and labor.
    • Direct and oversee operations related to production, distribution, and food service.
  • Compliance and Safety
    • Maintain a safe and healthy environment for clients, customers, and employees.
    • Comply with all applicable policies, rules, and regulations, including those related to safety, health, wage, and hour.
    Qualifications
    • 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 food profession principles and practices.
    • Includes experiential knowledge required for management of people and/or problems.
    • Requires oral, reading, and written communication skills.

Practical chef test required (hands-on culinary assessment).

#FS-500

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