Executive Chef & Culinary Leader – Menu & Quality

Aramark; Winston-Salem (NC); On-site; USD 70,000 - 90,000; Full time

Job summary

Aramark's Harvest Table Culinary Group seeks an accomplished Culinary Manager to lead a diverse team at our Winston-Salem operation. You will oversee menu planning, food quality, and cost controls while mentoring cooks and stewarding service excellence.

Collaborating with the Executive Chef, you will implement training, standard recipes, and inventory systems, ensuring safety and sustainability. This role demands bold leadership, culinary creativity, and a track record of multi-unit success.

Qualifications

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

Responsibilities

• Oversees culinary brigade performance, attendance, and conduct.
• Focuses on culinary excellence and menu innovation.
• Coaches staff to achieve goals and standards.
• Manages cost controls and weekly inventory audits.
• Ensures quality and presentation of all food to guests.
• Develops training with the Culinary Council and supports budgeting.

Skills

Communication

Food Safety

Leadership

Menu Development

Budgeting & Cost Control

ServSafe Certification

Education

Culinary degree preferred

Job description

Aramark's Harvest Table Culinary Group seeks an accomplished Culinary Manager to lead a diverse team at our Winston-Salem operation. You will oversee menu planning, food quality, and cost controls while mentoring cooks and stewarding service excellence.

Collaborating with the Executive Chef, you will implement training, standard recipes, and inventory systems, ensuring safety and sustainability. This role demands bold leadership, culinary creativity, and a track record of multi-unit success.