Chef de Cuisine - Clark University

Aramark is a globally recognized leader in food service, facilities management, and uniform services, widely respected for its commitment to delivering exceptional experiences to clients and customers across various industries. Known for its focus on operational excellence, innovation, and sustainability, Aramark operates in sectors including education, healthcare, business dining, sports and entertainment venues, and more. The company prides itself on fostering a diverse and inclusive workplace where employees are valued and empowered to grow professionally. The Harvest Table Culinary Group, a division within Aramark, exemplifies the company’s dedication to culinary innovation and sustainability. This group emphasizes crafting menus that are nutritionally balanced, responsibly sourced, and designed to meet the evolving tastes and dietary needs of guests. Working at Harvest Table Culinary Group means being part of an inspiring culinary community that values quality, creativity, and social responsibility. The Culinary Manager role at Aramark offers a fantastic opportunity for culinary professionals passionate about leadership, innovation, and delivering outstanding food experiences. This position carries a salary range of $65,000 to $70,000, reflecting Aramark's good faith estimate of compensation for this role. The Culinary Manager will report directly to the Executive Chef and/or Hospitality Director and will be responsible for overseeing the daily food operations within their assigned location. In this role, the Culinary Manager will lead and manage the culinary brigade, ensuring that production, presentation, and service standards consistently exceed guest expectations. A key responsibility is applying advanced culinary techniques to food preparation while maintaining strict adherence to presentation and service excellence. The Culinary Manager will play an instrumental role in recipe standardization, portion control, and menu alignment to the Harvest Table Culinary Group's core pillars and commitments. Additionally, this role involves budget oversight, including managing food and labor costs without compromising quality. The successful candidate will implement inventory management systems, conduct regular audits to prevent loss, and maintain appropriate inventory levels to meet the menu demands efficiently. As part of their leadership duties, the Culinary Manager will foster a culture of coaching and employee development, enhancing the capability and culinary knowledge of their team through targeted training initiatives devised in collaboration with the Culinary/Chef's Council. Guest engagement is also paramount, with weekly table touches to obtain feedback on food quality, service, and special event offerings using the Voice of the Customer (VOC) program. The Culinary Manager will maintain compliance with operational excellence fundamentals such as waste management, standardized menus, ingredient sourcing, and labor standards. Underpinning all their responsibilities is a commitment to food safety, occupational safety, and environmental safety policies, ensuring all culinary operations are conducted under strict compliance. Aramark offers comprehensive benefits for eligible employees, including medical, dental, and vision insurance, work/life resources, retirement plans such as 401(k), paid time off including parental leave, and disability coverage. Benefits are location-dependent and subject to eligibility criteria and legal requirements. This role operates within a framework of equal opportunity employment, ensuring a supportive and inclusive work environment free from discrimination. For culinary professionals with a passion for innovation, sustainability, and leadership, this Culinary Manager position at Aramark’s Harvest Table Culinary Group represents a rewarding career path that combines artistry, operational management, and guest-focused service in a dynamic, growth-oriented company.

• Degree from an accredited culinary institute preferred but not required
• bachelor’s degree preferred
• 4-7 years’ executive-level culinary management experience required
• minimum 2-3 years’ culinary management experience in a multi-unit setting required
• ServSafe certification
• ability to communicate effectively with diverse individuals
• knowledge of food safety and sanitation, food products, and food service equipment
• passion for food trends, flavors, innovation, and recipe development