Culinary Manager

Aramark; Washington (Washington County); On-site; USD 70,000 - 95,000; Full time

Job summary

Aramark is seeking a Culinary Manager to oversee all culinary operations at this site. You will train and lead kitchen staff, manage recipes, menus, costs, and ensure food safety and sanitation standards are met.

The role involves supervising catering events, maintaining records, and collaborating with the Operations Manager to meet budgeted profits. Strong leadership, budgeting, and HACCP knowledge are essential for success.

Qualifications

• Ideal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position.
• Requires sophisticated knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
• A passion for service and quality
• Good people leadership skills
• Flexibility and ability to work on own initiative
• Experience of cash handling, banking, and stock management
• Integrity and the ability to communicate appropriately at all levels of the business
• Hands-on operator with the ability to lead by example through operational excellence
• An excellent knowledge of Food Hygiene including HACCP
• Understanding of profit and loss account management, budget managements
• Experience in a unionized environment
• Ability to suggest and implement improvements and positive changes
• Third level qualification (HACCP/Culinary Arts/Professional Cookery)
• Previous experience in a similar food service environment
• Previous experience in Leading a Catering Team
• Commercial acuity, Strong organizational and problem-solving abilities
• Experience in the relevant line of business environment

Responsibilities

• Train and run kitchen personnel and supervise/coordinate all activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Identify the training needs of staff and carry out the relevant training in new procedures
• Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
• Regularly review performance with each member of the team
• Ensure that training records are maintained
• Implement any new company policy decisions and train staff accordingly
• Ensure all staff closely implement the Unit Dress Code
• Carry out weekly / monthly stock takes
• Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
• Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
• Maintain a financial information system as required by Aramark and client
• Take full responsibility for all cash relating to Catering Department
• Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
• Assist your Regional Manager in setting the Annual Budget for the Unit
• Produce menu costings and yield charts as the need arises
• Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
• Compile and implement staff work and duties rotations
• Record staff time-keeping and complete monthly timesheets
• Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
• Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
• Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
• Elect a safety representative and hold regular safety meetings to address unit hazards
• Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
• Maintain good communications and working relationships with your client, customers, and all staff
• Attend Management Meetings when required
• Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
• Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
• Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
• Empower team to deliver excellence in customer service
• Investigate concerns and respond to needs relating to the catering service and take corrective action
• Address and optimally resolve customer-related complaints
• Induct all new staff including relief staff as per induction checklist
• Carry out appraisals on staff on an annual basis
• To ensure that the accurate financial procedures are followed
• Promote a professional image of Aramark at all times

Skills

People leadership

Communication

Cash handling

Stock management

Safety and sanitation

Education

Culinary degree

Post-high school education

HACCP/Culinary Arts/Professional Cookery

Job description

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As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Job Responsibilities

• Train and run kitchen personnel and supervise/coordinate all activities;
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
• Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
• Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
• Regularly review performance with each member of the team
• Ensure that training records are maintained
• Implement any new company policy decisions and train staff accordingly
• Ensure all staff closely implement the Unit Dress Code
• Carry out weekly / monthly stock takes
• Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
• Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
• Maintain a financial information system as required by Aramark and client
• Take full responsibility for all cash relating to Catering Department
• Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
• Assist your Regional Manager in setting the Annual Budget for the Unit
• Produce menu costings and yield charts as the need arises
• Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
• Compile and implement staff work and duties rotations
• Record staff time-keeping and complete monthly timesheets
• Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
• Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
• Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
• Elect a safety representative and hold regular safety meetings to address unit hazards
• Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
• Maintain good communications and working relationships with your client, customers, and all staff
• Attend Management Meetings when required
• Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
• Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
• Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
• Empower team to deliver excellence in customer service
• Investigate concerns and respond to needs relating to the catering service and take corrective action
• Address and optimally resolve customer-related complaints
• Induct all new staff including relief staff as per induction checklist
• Carry out appraisals on staff on an annual basis
• To ensure that the accurate financial procedures are followed
• Promote a professional image of Aramark at all times

Qualifications

• Ideal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
• Requires sophisticated knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
• A passion for service and quality
• Good people leadership skills
• Flexibility and ability to work on own initiative
• Experience of cash handling, banking, and stock management
• Integrity and the ability to communicate appropriately at all levels of the business
• Hands-on operator with the ability to lead by example through operational excellence
• An excellent knowledge of Food Hygiene including HACCP
• Understanding of profit and loss account management, budget managements
• Experience in a unionized environment
• Ability to suggest and implement improvements and positive changes
• Third level qualification (HACCP/Culinary Arts/Professional Cookery)
• Previous experience in a similar food service environment
• Previous experience in Leading a Catering Team
• Commercial acuity, Strong organizational and problem-solving abilities
• Experience in the relevant line of business environment

Education

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 athttp://www.aramarkcareers.com or connect with us onFacebook ,Instagram andTwitter .