Regional Culinary Director

Aramark • Boston, MA

15d • $130,000 - $150,000

About The Position

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.

Requirements

• 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
• 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

Nice To Haves

• Experience as an Executive Chef or Sous Chef within managed dining services highly preferred

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.

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.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees