Culinary Director
Aramark
full-time
Posted on:
Location Type: Office
Location: Albany • New York • 🇺🇸 United States
Visit company websiteSalary
💰 $115,000 - $120,000 per year
Job Level
Lead
About the role
- Train and lead kitchen personnel.
- Estimate food consumption and requisition or purchase food.
- Select and develop recipes as well as standardize production recipes to ensure consistent quality.
- Establish presentation technique and quality standards.
- Plan and price menus.
- Ensure accurate equipment operation/maintenance.
- Ensure accurate safety and sanitation in kitchen.
- You may cook selected items, no more than 20% of the time.
- You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
- Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
Requirements
- 8+ years of industry & culinary management experience
- Requires a bachelor's degree or equivalent experience
- The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
- Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
- P&L accountability and/or contract-managed service experience is desirable.
Benefits
- Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
- Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
- Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard skills
menu developmentrecipe standardizationfood consumption estimationcatering coordinationculinary instructionfood cost controllabor cost controlP&L accountabilitykitchen equipment maintenancesanitation standards
Soft skills
leadershipmentoringclient servicecustomer serviceteam managementperformance reviewdiversity managementcommunicationorganizational skillsproblem-solving
Certifications
bachelor's degree