South Carolina Staffing
Culinary Director - Residential Dining - College of Charleston - South Carolina
South Carolina Staffing, Charleston, South Carolina, United States, 29401
Culinary Director - Residential Dining
The Culinary Director oversees the strategic planning, development, and execution of all culinary operations within the university's residential dining program. This role leads menu innovation, ensures exceptional food quality, and upholds high standards of safety, sustainability, and student satisfaction. The director manages culinary staff, collaborates with campus partners, and drives a cohesive dining vision that supports the university's mission and diverse student community. Job Responsibilities Leadership Client Relationship Financial Performance Productivity Compliance Key Responsibilities Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development Develops operational component forecasts and can explain variances. Responsible for components accounting functions Ensures that requirements for appropriate sanitation and safety levels in respective areas are met Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training Recruits, hires, develops and retains front line team Conducts period inventory Maintains records to comply with ARAMARK, government and accrediting agency standards Interacts with Client Management and maintains effective client and customer relations at all levels with client organization May participate in sales process and negotiation of contracts Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities Lead culinary strategy, menu development, and long-term planning for residential dining Ensure consistent delivery of high-quality, nutritious, and culturally diverse meals Oversee food safety, sanitation, and regulatory compliance across all dining facilities Manage, mentor, and develop culinary teams, including chefs and production staff Partner with procurement to optimize sourcing, cost control, and sustainability initiatives Collaborate with student groups and campus stakeholders to enhance the dining experience Monitor culinary trends and integrate best practices into daily operations At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of experience Requires at least 1-3 years of experience in a management role Requires previous experience in food service Requires a bachelor's degree or equivalent experience Strong communication skills Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time About Aramark Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
The Culinary Director oversees the strategic planning, development, and execution of all culinary operations within the university's residential dining program. This role leads menu innovation, ensures exceptional food quality, and upholds high standards of safety, sustainability, and student satisfaction. The director manages culinary staff, collaborates with campus partners, and drives a cohesive dining vision that supports the university's mission and diverse student community. Job Responsibilities Leadership Client Relationship Financial Performance Productivity Compliance Key Responsibilities Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development Develops operational component forecasts and can explain variances. Responsible for components accounting functions Ensures that requirements for appropriate sanitation and safety levels in respective areas are met Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training Recruits, hires, develops and retains front line team Conducts period inventory Maintains records to comply with ARAMARK, government and accrediting agency standards Interacts with Client Management and maintains effective client and customer relations at all levels with client organization May participate in sales process and negotiation of contracts Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities Lead culinary strategy, menu development, and long-term planning for residential dining Ensure consistent delivery of high-quality, nutritious, and culturally diverse meals Oversee food safety, sanitation, and regulatory compliance across all dining facilities Manage, mentor, and develop culinary teams, including chefs and production staff Partner with procurement to optimize sourcing, cost control, and sustainability initiatives Collaborate with student groups and campus stakeholders to enhance the dining experience Monitor culinary trends and integrate best practices into daily operations At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of experience Requires at least 1-3 years of experience in a management role Requires previous experience in food service Requires a bachelor's degree or equivalent experience Strong communication skills Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time About Aramark Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.