Culinary Director – Continuous Improvement
Aramark
full-time
Posted on:
Location Type: Hybrid
Location: Chicago • Illinois • United States
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Job Level
Tech Stack
About the role
- Develop and implement a system-wide culinary innovation strategy aligned with patient care, wellness, and sustainability goals.
- Collaborate with clinical nutrition, operations, and executive leadership to integrate culinary excellence into the broader healthcare mission.
- Design seasonal, culturally inclusive, and therapeutic menus that meet diverse dietary needs and enhance patient satisfaction.
- Introduce plant-forward, locally sourced, and trend-responsive offerings across all food service platforms.
- Standardize culinary practices, recipes, and production methods across facilities to ensure consistency and quality.
- Lead initiatives to reduce food waste, improve cost-efficiency, and optimize kitchen workflows.
- Mentor and inspire culinary teams, fostering a culture of creativity, accountability, and continuous improvement.
- Provide training on culinary techniques, food safety, and customer service.
- Evaluate and implement emerging technologies in food preparation, ordering systems, and kitchen automation.
Requirements
- Bachelor’s degree in Culinary Arts, Hospitality Management, Nutrition, or related field.
- Certified Executive Chef (CEC) or equivalent credential preferred.
- Minimum 10 years of progressive leadership experience in culinary operations, preferably in healthcare or large-scale institutional settings.
- Proven track record of innovation, team leadership, and operational success.
- Strong understanding of therapeutic diets, food safety standards, and regulatory compliance.
- Excellent communication, project management, and cross-functional collaboration skills.
- Willingness to travel regularly between Illinois and Ohio facilities.
Benefits
- Health insurance
- 401(k) matching
- Flexible working hours
- Paid time off
- Professional development opportunities
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills & Tools
culinary innovation strategymenu designculinary practicesfood safetykitchen automationcost-efficiencyfood preparationtherapeutic dietsrecipe standardizationkitchen workflows
Soft Skills
leadershipmentoringcreativityaccountabilitycontinuous improvementcommunicationproject managementcollaboration
Certifications
Bachelor’s degree in Culinary ArtsBachelor’s degree in Hospitality ManagementBachelor’s degree in NutritionCertified Executive Chef (CEC)