Culinary Manager I

Aramark • Lake Buena Vista, FL

4d

About The Position

The Certified Dietary Manager partners to lead daily food service operations that deliver high-quality dining experiences residents genuinely enjoy. Help oversee food production, team performance, safety, and service standards while ensuring meals are prepared efficiently, cost-effectively, and in alignment with Aramark standards. This role plays an important part in creating a welcoming dining environment where exceptional service and resident satisfaction come first.

Requirements

• CDM certification required.
• Managerial experience of at least 5 years, work experience of at least 10 years as chief in five-star hotel or office building for group meal is preferred.
• Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes.
• Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English.
• Customer service oriented. Good communicate with customers. Strong spirit of teamwork.
• Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems.
• Effective capability of implementation, leadership excellence.
• Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence.

Nice To Haves

• work experience of at least 10 years as chief in five-star hotel or office building for group meal is preferred.

Responsibilities

• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation.
• Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement.
• Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue.
• Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction.
• Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes.
• Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks.
• Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
• Establish good communication with clients, meet or exceed clients/customers requirements.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed