Job Description

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions.

The Culinary Development Director is responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates local and diverse partnerships. Over sees and manages all culinary operations to ensure best in class, authentic dining across all outlets. Apply standards and processes to deliver and execute daily operations and initiatives.

Compensation Data

COMPENSATION: The Salaried rate for this position is $160,000.00 to $180,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

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. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Leadership:

• Lead and mentor the team

• Ensures authentic, on-trend and precisely executed culinary standards and techniques

• Is a great communicator, trainer, and celebrator of our people

• Ignites a passion and hunger to be the best

• A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience
• Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations

Development:

• Ensure proper operational standards and techniques are in place for all aspects of the program.

• Manages both culinary and operational teams to ensure quality and safety throughout the portfolio.

• Meets with both client and site leadership as a liaison regarding all things related to culinary development

• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved

Client Relationship:

• Develop and maintain effective client and customer rapport for mutually beneficial business relationships

• Aggregate and communicate operational and site needs.

Financial Performance:

• Responsible for driving the mark on all areas including culinary, guest experience, safety, sanitation and financials of the business, consistent focus on margin improvement. Forecast, plan, and execute budget set forth by the region

Productivity:

• Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources

• Innovating and developing a leading team for future leaders in our business

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

Qualifications

• Requires at least 10 years' culinary experience, with progressive levels of responsibility
• A minimum of 5 years in a senior culinary role with experience in hotels, fine-dining, or corporate dining
• Multi-Unit Culinary Background Preferred
• Bachelor's degree or equivalent experience
• Experience in corporate business dining, preferred
• Experience in research and development, a plus
• Ability to travel 50-60% over an assigned portfolio

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.