Culinary Manager - Senior Living - Olean Community

Job Responsibilities

• Manage daily food service operations in compliance with established standards and procedures.
• Lead and support patient service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner.
• Conduct regular patient and departmental rounds to assess service quality and address opportunities for improvement.
• Oversee diet office operations and the Service Ambassador program to ensure effective communication and service execution.
• Monitor, document, and enforce safety and sanitation compliance.
• Supervise tray line operations and/or room service programs to ensure quality, efficiency, and accuracy.
• Leverage Aramark's coaching model to engage, develop, and maximize team member performance.
• Recognize and reward employee contributions to build engagement and morale.
• Ensure individual and team performance consistently meets operational goals, service standards, and client expectations.
• Plan and lead daily team huddles to communicate priorities, reinforce standards, and drive accountability.
• Uphold safety and sanitation standards across all areas of operation.
• Build and maintain strong client and customer relationships that support partnership and business objectives.
• Proactively identify client needs and communicate operational updates and performance outcomes.
• Deliver exceptional customer service aligned with Aramark's standard service model.
• Aid in the preparation, review, and maintenance of departmental financial statements.
• Support the achievement of client and company financial goals and performance targets.
• Utilize Aramark systems and processes to understand financial metrics, data trends, ordering, and inventory controls; educate teams on key drivers that impact cost and margin performance.
• Drive operational efficiency through effective cost controls, labor management, and profit optimization.
• Ensure compliance with Operational Excellence fundamentals, including food quality and labor initiatives.
• Ensure team members are fully trained, competent, and equipped to execute their responsibilities.
• Supervise staff to maintain standards in production, quality, and operational controls.
• Maintain a safe, healthy, and compliant environment for clients, customers, and employees.
• Ensure compliance with all applicable policies, regulations, and laws, including safety, health, wage, and hour requirements.

Qualifications

• At least 1 years in patient food service operations and tray line execution within a healthcare environment.
• One (1) year or more of management experience.
• Culinary degree highly preferred, must be willing to get ServSafe manager and Certified Dietary Manager certification.
• Strong understanding of therapeutic/texture modified diets.
• Working knowledge of Microsoft Office applications (Word, Excel, Outlook).

Benefits

• Comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.