Title: Regional Culinary Director
Boston, MA, US, 02215
Job Description
The Regional Culinary Director for Aramark Collegiate Hospitality's Northeast Region will provide culinary leadership, expertise, and vision for the region and support execution within our operations to meet and exceed guest experience, operating, and financial goals. You will be a culinary standards-keeper, a coach and mentor, innovation engine, and critical to the constant improvement of our culinary team.
The Regional Culinary Director will partner with region teams to recruit and train all culinary and food production staff while developing culinary succession plan for the region. The Regional Culinary Director is also expected to work with marketing to bring fun and innovative programs to each location.
COMPENSATION: The hourly rate or salary range for this position is $130,000.00 to $150,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.
BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.
There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
Job Responsibilities
- Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
- Ensure regional quality and consistency and adherence to Region and Organizational standards
- Provide regional profit and loss oversight, including direct responsibility for food costs as a leader of the regional food champion program and support for regional labor champion
- Ensure consistency of quality and processes across the region, with a focus on capturing and communicating best practices, including sharing with key LOB leadership.
- Act as primary liaison with supply chain management to maintain quality product, maximize product use leverage, optimize food cost, and create right mix of local purchasing for account needs
- Develop strong partnership with Hospitality Enablement and Concept Innovation Teams
- Assist the marketing teams in strategic planning in development of food and beverage programs in residential, catering, and retail environments.
- Lead internal process for menu development.
- Identify, develop, and deliver training to improve leadership and organizational skills of regional culinary staff. Primary focus on development, implementation, and management of culinary training, Food Production training, and other standardized technical and operational training.
- Provide functional leadership of culinary team in the region. Participate in district, senior, and executive chef hiring and also focus on developing a pipeline of bench talent.
- Meet with key clients and account leaders to identify unique needs/requirements and translate those needs into program elements for the campus.
- Lend expertise to all sales opportunities including writing menus, developing, writing, and presenting culinary approach and planning and executing food presentation if necessary.
Qualifications
• Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
• Minimum of 10 years kitchen experience, 2 within an Executive Chef role
• Experience within a high volume environment - minimum of 1000 meals per day
• Prior experience developing and leading sustainable and healthy dining programs
• Excellent presentation and culinary skills
• Proven ability to teach and coach others within the kitchen
• Experience as an Executive Chef or Sous Chef within managed dining services highly preferred
• ServSafe Certified.
• Travel will vary between 50-80% based on business needs, with remote office days in-between
• Usual hours will be Monday-Friday, but some weekends will be required to support key events and operations.
• Must have a valid driver’s license and be able to travel via airplane, car or train, booking and completing own travel arrangements
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 at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
Nearest Major Market: Boston