Culinary Development Director

Job Description

At our table, food is more than a meal – it’s an experience. We’re a team driven by passion, creativity, and a deep commitment to serving seriously delicious food with world-class hospitality.

We lead with integrity, kindness, and curiosity. We’re ambitious and innovative, yet we never lose sight of the joy that comes from what we do. We take our craft seriously – but we believe that the best culinary experiences are built on teamwork, laughter, and genuine connection. We’re searching for a Culinary Development Director who shares that spirit – a visionary leader who inspires excellence, cultivates creativity, and sets the standard for what hospitality can be.

This role leads a talented national culinary team serving a premier client across multiple locations in multiple states. From vibrant retail cafés and conference dining to high-end catering and special events, you’ll shape programs that delight guests and elevate the dining experience at every level.

As the Culinary Development Director, you’ll:

• Lead with heart, empowering teams to achieve greatness.
• Drive national culinary programming and innovation.
• Set and uphold the standards for quality, consistency, and creativity.
• Foster a culture where passion, excellence, and fun thrive together.

If you’re a culinary leader who believes that hospitality is both an art and a calling – and you’re ready to make a national impact – we’d love to meet you.

Job Responsibilities

Responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates local and diverse partnerships. Oversees and manages all culinary operations to insure best in class, authentic dining across all outlets. Applies standards and processes to deliver and execute daily operations and initiatives.

Leadership

Is a leader and mentor to our talented and diverse team. Empowers our team members to make decisions in the moment that provide the highest level of service to our guests. Ensures authentic, on-trend and precisely executed culinary standards and techniques. Guarantees unique and diverse local partnerships remain a part of who we are. Is a great communicator, trainer, and celebrator of our people. Ignites a passion and hunger to be the best. A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience.

Development

Ensures proper operational standards and techniques are in place for all aspects of the program. Manages both culinary and operational teams to ensure quality and safety throughout the portfolio. Meets with both client and site leadership as a liaison regarding all things related to culinary development. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings.

Client Relationship

Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate operational and site needs.

Financial Performance

Responsible for driving the mark on all areas regarding food, guest experience, safety, sanitation and financials of the business, consistent focus on margin improvement. Forecast, plan, and execute budget set forth by the region.

Productivity

Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources. Innovating and developing a leading team for future leaders in our business.

Compliance

Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Qualifications

• Requires at least 10 years’ experience and 3-5 years in a management role.
• Culinary background required.
• Bachelor's degree or equivalent experience
• Willingness to travel up to 60-70% of the time.

Key skills/competency

• Culinary Leadership
• Menu Development
• National Program Management
• Team Empowerment
• Guest Experience Enhancement
• Operational Standards
• Food Safety & Sanitation
• Client Relationship Management
• Financial Acumen
• Innovation & Creativity