Regional Culinary Manager

Aramark is seeking a Regional Culinary Manager for the East Region to lead culinary strategy and execution across multiple client locations. This role oversees menu innovation, food quality, safety, and consistency while managing costs and driving client and guest satisfaction. You will train and mentor culinary teams, support openings and transitions, and collaborate with operations leaders to deliver exceptional dining experiences. Aramark's culture emphasizes service, teamwork, inclusivity, and continuous improvement, offering strong growth, training, and career opportunities.

Responsibilities

• Lead culinary operations across the East Region, ensuring consistent quality and food safety standards
• Develop regional menus that align with client needs, brand standards, and cost targets
• Train, coach, and mentor culinary teams and unit chefs to elevate execution and presentation
• Monitor financial performance, food cost, and labor utilization; implement corrective actions as needed
• Partner with operations and client stakeholders to support new business, openings, and transitions
• Drive continuous improvement, innovation, and adherence to Aramark policies and regulatory requirements
• Conduct regular site visits, audits, and tastings to ensure compliance and guest satisfaction
• Support talent development, succession planning, and a culture of safety, inclusivity, and teamwork

Required Skills

• Menu development
• Food safety (HACCP)
• Culinary management
• Cost control and budgeting
• Multi-site operations management
• Staff training and development
• Inventory and supply management
• Quality assurance and auditing
• Client relationship management
• Regulatory compliance