Culinary Director: Menu Innovation & Ops Leader

Aramark; High Point (NC); On-site; USD 85,000 - 110,000; Full time

Job summary

Harvest Table Culinary Group within Aramark is seeking an experienced culinary leader to oversee food operations and manage the culinary brigade at a High Point location. You will drive culinary excellence, oversee budget and inventory, and collaborate with the Chef’s Council on staff training and menu innovation.

The role requires 4-7 years of executive culinary management and ServSafe certification, with a strong emphasis on cost control, quality, and guest experience.

Qualifications

• Degree from an accredited culinary institute preferred but not required.
• 4-7 years’ executive-level culinary management experience required.
• Minimum 2-3 years’ culinary management experience in a multi-unit setting required.
• ServSafe Certification.

Responsibilities

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including cost control and loss prevention.
• Leads in ensuring quality and presentation of all food to guests with sustainable, nutritionally-balanced options.
• Develops and implements training to increase knowledge and capability of culinary staff.
• Assists in development and management of annual operational budget with food and labor cost goals.

Skills

Leadership

Communication

Food safety

Menu planning

Cost control

Education

Culinary degree preferred

Bachelor's degree preferred

ServSafe Certification

Job description

Harvest Table Culinary Group within Aramark is seeking an experienced culinary leader to oversee food operations and manage the culinary brigade at a High Point location. You will drive culinary excellence, oversee budget and inventory, and collaborate with the Chef’s Council on staff training and menu innovation.

The role requires 4-7 years of executive culinary management and ServSafe certification, with a strong emphasis on cost control, quality, and guest experience.