Culinary Development Director I

Aramark Corp.•Newtown Square, PA

37d

About The Position

Reporting to the Vice President of Culinary Strategy and Innovations, the Director of Culinary is the strategic culinary leader for a national client portfolio, overseeing 4 premier sites and 26 field office locations delivering café programs, catering, executive dining, office coffee solutions, and third-party meal delivery services. This role drives culinary identity through innovation, health & wellness, sustainability, and data-informed menu strategy. The Director partners with operations, marketing, client leadership, Refreshments, and supply chain teams to elevate the guest experience and maintain best-in-class standards across all locations.

Requirements

Minimum 10 years of culinary experience, including 3-5 years leading multi-unit operations.
Strong background in café, catering, or corporate hospitality.
Bachelor's degree or equivalent experience.
Ability to travel up to 50%.

Nice To Haves

Experience with culinary marketing strategy, sustainability, and wellness initiatives preferred.

Responsibilities

Develop and implement culinary programs tailored to café, catering, executive dining, office coffee, and field office needs.
Lead menu development that reflects sustainability, wellness, global flavors, and employee engagement while ensuring consistent quality and presentation.
Build innovation pipelines and culinary marketing strategies that drive engagement and adoption.
Provide training, development, and auditing standards for recipes, portions, pricing, and waste.
Establish guidelines and inspection schedules to manage labor, contracts, and operational efficiencies.
Support portfolio financial performance using KPIs to drive growth and improved guest experience.
Oversee culinary operations across 30+ sites, ensuring alignment with Aramark standards and client expectations.
Maintain SOPs, production systems, and menu cycles for cafés, fresh food programs, and catering.
Mobilize high-impact catering programs with elevated menus, smallwares standards, delivery models, and cost structures.
Lead project planning to build site-specific culinary solutions.
Develop culinary marketing campaigns that highlight seasonal offerings, activations, sustainability stories, and wellness-forward initiatives.
Collaborate with marketing on communication tools, visual merchandising, promotions, and engagement strategies.
Advance fresh food initiatives through labeling, packaging, nutritional transparency, and vendor partnerships.
Represent WXG and Aramark at industry forums such as SHFM, ACF, NRA, and IFT.
Contribute thought leadership through publications, panels, and innovation showcases.
Build partnerships with culinary schools and industry organizations to strengthen recruitment and benchmark best practices.
Lead and mentor Executive Chefs and culinary talent across the national footprint.
Foster a culture of creativity, accountability, and continuous improvement.
Develop career pathways, reduce turnover, and ensure consistent training on Aramark culinary standards.
Cultivate a positive, high-performing culinary culture that celebrates people and inspires excellence.
Conduct audits and implement corrective actions across food safety, sanitation, labor, and environmental compliance.
Use data and insights to optimize labor, waste, SKU utilization, and menu profitability.
Partner with supply chain to enforce procurement compliance, reduce noncompliant spend, and support sustainable sourcing.
Forecast, plan, and influence financial outcomes to support operational excellence and client satisfaction.
Serve as the primary culinary contact for client stakeholders, building trusted relationships and supporting long-term strategy.
Provide culinary leadership for innovation sessions, business reviews, and program evolution.
Translate business needs into culinary solutions that drive engagement, sustainability, and workplace experience.
Leverage corporate resources to deliver client-first strategies.