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Culinary Manager I - Job Opportunity at Aramark

Radisson, Canada
Full-time
Senior
Posted: March 24, 2025
On-site
USD 65,000 - 85,000 annually based on location and experience level in corporate food service management

Benefits

Comprehensive professional development through ARAMARK Job Skill Training (JST)
Career advancement opportunities within global organization
Leadership development programs
Industry-standard culinary training

Key Responsibilities

Strategic menu planning and production oversight to ensure operational excellence and cost efficiency
Lead kitchen operations and standardize production processes while maintaining food safety standards
Develop and implement inventory management and cost control strategies
Drive culinary innovation and market trend adaptation
Build and manage high-performing kitchen teams through training and performance management
Establish and maintain client relationships while ensuring service excellence

Requirements

Education

Technical Secondary School and above, Major in Cooking

Experience

5 years managerial experience, 10 years total culinary experience in five-star hotel or office building

Required Skills

Chinese and western cuisine expertise Menu creation and innovation MS Office proficiency English language proficiency Customer service orientation Problem-solving abilities Leadership excellence Team management Cost control Food safety management

Certifications

First Degree Cook Certificate (desired)
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Sauge AI Market Intelligence

Industry Trends

Corporate dining services are experiencing significant transformation with increased focus on health-conscious and diverse menu options Technology integration in kitchen management and inventory control is becoming standard practice Sustainability and waste reduction initiatives are driving operational changes in food service management Rising food costs and supply chain challenges are emphasizing the importance of strategic procurement

Role Significance

Typically manages 5-15 direct reports in a corporate dining environment
Mid-to-senior level position with direct impact on operational efficiency and client satisfaction. Role combines both tactical kitchen management and strategic business planning.

Key Projects

Menu standardization and cost optimization initiatives Kitchen staff training and development programs Food safety protocol implementation Client relationship management and service enhancement Operational efficiency improvement projects

Success Factors

Strong balance of culinary expertise and business acumen Ability to maintain high quality standards while managing costs Excellence in team leadership and development Strong client relationship management skills Innovative approach to menu development and food trends

Market Demand

High demand with steady growth, particularly in corporate dining and institutional food service sectors

Important Skills

Critical Skills

Financial management skills for cost control and budgeting Leadership abilities for team development and motivation Technical culinary expertise for quality maintenance Client relationship management for account retention

Beneficial Skills

Digital technology proficiency for modern kitchen management Cross-cultural culinary knowledge Sustainability practices in food service Project management capabilities

Unique Aspects

Combination of corporate structure with creative culinary opportunity
Strong emphasis on standardized processes while allowing for local market adaptation
Focus on both operational excellence and culinary innovation
Clear career progression path within large organization

Career Growth

2-4 years in role before advancement, depending on performance and market conditions

Potential Next Roles

District Manager Regional Culinary Director Account Executive Operations Director

Company Overview

Aramark

Aramark is a global leader in food service, facilities management, and uniform services to education, healthcare, business, sports and leisure sectors

Fortune 500 company with strong market presence in institutional food service management
Significant operations across Canada with established corporate dining contracts
Professional corporate environment with emphasis on standardization, quality, and service excellence
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  • Salary estimates and market demand analysis
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  • Critical success factors and key skills
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