Executive Culinary & Hospitality Leader

Aramark Correctional Services; Virginia Beach (VA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Job summary

Aramark is seeking a Culinary and Hospitality Director to lead and develop dining operations in a correctional services context. This role combines hands-on kitchen leadership with team development to meet production, presentation, and service standards.

The position oversees culinary operations, manages budgets and labor, and drives revenue while ensuring safety and sanitation. A culinary degree or equivalent experience is required, with prior management in culinary settings preferred.

Qualifications

• Requires at least 4 years of culinary experience.
• At least 2 years in a management role preferred.
• Requires a culinary degree or equivalent experience.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Requires advanced 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.

Responsibilities

• Lead, mentor, and develop teams to maximize contributions.
• Identify client needs and communicate operational progress.
• Ensures culinary production connects to the Executional Framework; hands-on in the kitchen.
• Build revenue and manage budget, including cost controls for food, beverage and labor.
• Maintain safety and sanitation standards in all operations.
• Establish and maintain systems for ordering, receiving, storing, preparing and serving food products; menu planning.

Skills

Culinary leadership

Team development

People management

Food safety & sanitation

Communication skills

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking a Culinary and Hospitality Director to lead and develop dining operations in a correctional services context. This role combines hands-on kitchen leadership with team development to meet production, presentation, and service standards.

The position oversees culinary operations, manages budgets and labor, and drives revenue while ensuring safety and sanitation. A culinary degree or equivalent experience is required, with prior management in culinary settings preferred.