Director of Culinary Innovation and Operations

7 days ago


Charlottesville, Virginia, United States Aramark Full time
About the Role

We are seeking a highly skilled and experienced Culinary Director to lead our culinary development efforts and drive innovation within our residential, retail, and catering operations. As a key member of our leadership team, you will be responsible for developing and implementing new culinary concepts, training initiatives, and special events that meet the evolving needs and tastes of our customers.

Key Responsibilities:

  • Culinary Concept Development: Collaborate with our leadership team to identify and develop innovative culinary concepts that align with our brand standards and customer preferences.
  • Menu Design and Development: Design and develop menus that are visually appealing, flavorful, and meet our high-quality standards.
  • Training and Development: Lead hands-on training sessions to ensure successful implementation of new concepts and standards.
  • Operational Efficiency: Optimize station layouts to enhance operational efficiency and workflow.
  • Cost Analysis and Pricing: Conduct cost analysis and develop strategic pricing strategies to ensure profitability while maintaining competitive market positioning.
  • Collaboration and Communication: Collaborate with our operations team to assess the effectiveness of new concepts and make necessary adjustments for continuous improvement.
  • Industry Trends and Innovation: Stay updated with industry trends, emerging technologies, and culinary innovations to bring fresh and exciting ideas to our dining program.
Requirements

To be successful in this role, you will need:

  • At least 5 years of culinary experience and 3+ years in a management role.
  • A Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent experience.
  • Proven experience in culinary development, menu design, and concept ideation.
  • Strong leadership skills with the ability to collaborate effectively with cross-functional teams and senior management.
  • Extensive knowledge of culinary trends, food presentation techniques, and industry best practices.
  • Solid understanding of cost analysis, pricing strategies, and financial implications in a culinary environment.
  • Excellent organizational and project management skills, with the ability to handle multiple projects simultaneously.
  • Strong written and verbal communication skills, with the ability to articulate complex culinary concepts clearly.
  • Demonstrated ability to train and develop culinary teams, ensuring consistent execution of standards.
  • Passion for culinary arts, creativity, and a strong commitment to delivering exceptional dining experiences.

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