Regional Culinary Manager

Aramark seeks a Regional Culinary Manager for the East Region to lead multi-site culinary operations across education, healthcare, business, and sports accounts. This role drives food quality, menu innovation, and culinary consistency while championing safety, cost controls, and regulatory compliance. The manager coaches and develops chefs and culinary teams, partners with operations and clients to elevate guest satisfaction, and supports openings and key events. You'll join a global leader that values service, inclusivity, and growth, offering training, career mobility, and the chance to positively impact clients and communities every day.

Responsibilities

• Lead culinary operations across the East Region, ensuring consistent food quality, safety, and presentation standards
• Develop regional menus that align with Aramark brand, client preferences, cost targets, and nutrition guidelines
• Train, coach, and mentor chefs and culinary teams to elevate skills, consistency, and service culture
• Partner with operations and client teams to support business goals, retention, and guest satisfaction
• Monitor food costs, inventory, and waste; implement process improvements and standard operating procedures
• Ensure compliance with food safety, sanitation, and regulatory requirements across all sites
• Drive culinary innovation, seasonal offerings, and promotional programs to enhance the guest experience
• Support new account openings, transitions, and major events with culinary planning and execution
• Analyze performance metrics and guest feedback to identify opportunities and action plans
• Model Aramark values of safety, teamwork, inclusivity, and continuous improvement

Required Skills

• Multi-site culinary management
• Menu development and costing
• Food safety and sanitation compliance
• Team leadership and culinary staff development
• Inventory and food cost control
• Client relationship management
• Data-driven performance analysis
• Large-scale food production and service
• Regulatory and nutritional compliance
• Culinary innovation and trend alignment