Executive Culinary & Hospitality Leader (Hands-On)

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

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Job summary

Aramark is seeking a Culinary and Hospitality Director to lead and develop the culinary team, oversee operations, and ensure quality and cost controls across the dining program. The role combines hands-on kitchen leadership with strategic oversight of production, service, and client satisfaction.

The position emphasizes safety, sanitation, and adherence to the Executional Framework while driving revenue growth and operational excellence within budget guidelines.

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, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services appropriately connects to the Executional Framework.
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute.
• Reward and recognize employees.
• Ensure safety and sanitation standards in all operations.
• Identify client needs and effectively communicate operational progress.
• Ensures culinary production appropriately connects to the Executional Framework.
• Ability to work hands on in the kitchen.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Adopt Aramark process and systems.
• Build revenue and manage budget, including cost controls regarding food, beverage and labor.
• Ensure the completion and maintenance of P&L statements.
• Achieve food and labor targets.
• Manage resources to ensure quality and cost control within budgetary guidelines.
• Implement and maintain Aramark agenda for both labor and food initiatives.
• Create value through efficient operations, appropriate cost controls and profit management.
• Full compliance with Operational Excellence fundamentals, including food and labor.
• Direct and oversee operations related to production, distribution and food service.
• Maintain a safe and healthy environment for clients, customers and employees.
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development.
• Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
• Recruits, hires, develops and retains front line team.
• Conducts period inventory.
• Maintains records to comply with ARAMARK, government and accrediting agency standards
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
• May participate in sales process and negotiation of contracts
• Looks for opportunities to implement new products and services which support sales growth and client retention
• Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
• Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
• At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Job description

Aramark is seeking a Culinary and Hospitality Director to lead and develop the culinary team, oversee operations, and ensure quality and cost controls across the dining program. The role combines hands-on kitchen leadership with strategic oversight of production, service, and client satisfaction.

The position emphasizes safety, sanitation, and adherence to the Executional Framework while driving revenue growth and operational excellence within budget guidelines.