Culinary Bench Manager Job at Aramark (Virginia Beach)

Culinary Bench Manager

The Culinary Bench Manager is a management position responsible for supporting c...

Location

United States , Asheville

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 2 years of culinary managerial experience in senior living and/or healthcare setting
Requires at least 2 years of experience in a management role
Bachelor's degree or equivalent experience preferred
Strong interpersonal skills
Ability to maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard service 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.

Job Responsibility

Use Aramark's coaching model to engage and develop team members to their fullest potential
Reward and recognize employees
Ensure individual and team performance meets objectives and client expectations
Plan and lead daily team briefings
Ensure safety and sanitation standards in all operations
Identify client needs and communicate operational progress
Ensure the completion and maintenance of P&L statements
Deliver client and company financial targets
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends
educate teams on key levers to improve margins

Fulltime

Food Service Bench Manager

The Traveling Food Service Manager is a management position responsible for deve...

Location

United States , Lombard

Salary:

65000.00 - 67000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 2-3 year of experience
Requires at least 2 year of experience in a management role
Bachelor's degree or equivalent experience preferred
Strong interpersonal skills
Ability to maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard service 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.

Job Responsibility

Use Aramark's coaching model to engage and develop team members to their fullest potential
Reward and recognize employees
Ensure individual and team performance meets objectives and client expectations
Plan and lead daily team briefings
Ensure safety and sanitation standards in all operations
Identify client needs and communicate operational progress
Ensure the completion and maintenance of P&L statements
Deliver client and company financial targets
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends
educate teams on key levers to improve margins

What we offer

medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Fulltime

Higher Education Retail Dining Director

The Higher Education Retail Director is responsible for the strategic leadership...

Location

United States , Tyler

Salary:

75000.00 - 90000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in Hospitality, Business, Foodservice Management, Retail Management, or related field preferred
Minimum of 5–7 years of progressive leadership experience in retail foodservice, hospitality, campus dining, quick-service operations, branded concepts, or multi-unit dining environments
Demonstrated experience leading multiple retail outlets with responsibility for financial performance, labor management, and customer satisfaction
Strong understanding of retail operations, merchandising, promotions, product mix, inventory controls, and point-of-sale systems
Proven ability to analyze business trends and translate data into actionable operational strategies
Strong leadership, communication, client relationship, and team development skills
Experience with high-volume service environments and fast-paced, multi-concept operations
Proficient in Microsoft Office and foodservice or retail systems including POS, online ordering, inventory, and reporting platforms
Working knowledge of food safety, sanitation, and operational compliance requirements
Ability to work a flexible schedule based on business needs, including evenings and weekends as required

Job Responsibility

Lead all retail dining operations for the assigned account, including cafés, coffee concepts, quick-service locations, markets, grab-and-go programs, late-night service, and other campus retail venues
Drive financial performance by managing retail revenue, labor, cost controls, inventory, waste reduction, and operating efficiencies across all locations
Partner with the General Manager to develop and execute retail strategies that support client goals, student engagement, and account growth
Oversee retail managers and supervisors to ensure strong execution, accountability, and consistency across all service points
Analyze sales, traffic, product mix, and operational trends to identify opportunities for growth, improved profitability, and enhanced guest satisfaction
Support the development and execution of retail promotions, seasonal programs, marketing activations, meal plan strategies, and limited-time offers that increase participation and retail capture
Ensure all retail locations maintain high standards for food quality, freshness, presentation, cleanliness, visual merchandising, and hospitality
Collaborate with culinary leadership to implement menus, retail product strategies, recipe consistency, and innovation aligned with campus preferences and current dining trends
Management of National and Internal brand concepts
Oversee ordering, receiving, inventory practices, product rotation, and retail merchandising standards to support quality and minimize loss

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

Regional Culinary Director - Collegiate Hospitality

The Regional Culinary Director (RCD) provides strategic culinary leadership acro...

Location

United States , Morrisville

Salary:

160000.00 - 170000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

CIA ProChef or ACF certification required
10+ years of culinary management experience
Culinary degree or equivalent experience
Advanced knowledge of principles and practices within the food service industry
Expertise in demonstration cooking, menu writing and development and understanding of standards
Ability to lead in a diverse environment with focus on client and customer service
Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing development
P&L accountability and/or contract-managed service experience preferred
Proficiency in MS Office Suite, key Aramark productivity tools (e.g. Prima or equivalent)
Requires exceptional communication skills

Job Responsibility

Lead and coach culinary teams across multiple sites, ensuring food quality, presentation, and creativity
Maintain standards, oversee equipment and safety compliance, and support regional development through a dotted-line leadership network
Manage special events, hiring, training, and performance reviews
Engage with campus leadership to tailor programs and build culinary bench strength
Collaborate with regional leaders to implement brand initiatives, standardize recipes, and improve satisfaction
Partner with the Aramark Innovation Center to roll out trends and lead high-profile events
Ensure consistency, share best practices, and drive strategic planning for retention
Promote culinary talent, support marketing initiatives, and lead productivity efforts
Optimize food and labor processes, ensure vendor compliance, and develop premium catering menus
Innovate to grow revenue and reduce costs through improved procedures

What we offer

medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Fulltime

Executive Chef

The Executive Chef is the senior culinary leader responsible for the strategic a...

Location

United States , Baton Rouge

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

High School Diploma or GED required
culinary degree/apprenticeship certification preferred
7+ years of progressive culinary experience, including senior culinary leadership in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering)
Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation
ServSafe Manager certification (required or ability to obtain within a defined timeframe)
Knowledge of HACCP and local health department standards
Strong leadership, communication, and organizational skills with a hands-on management style
Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands
Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls
Ability to work irregular hours including nights, weekends, and holidays based on event schedule

Job Responsibility

Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production
Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality
Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature
Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models
Develop creative, trend-forward menu items that align with the River Center’s brand and event mix while leveraging local and seasonal ingredients where possible
Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events
Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards
Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement
Build production and staffing plans aligned to event forecasts
manage schedules to meet business demand while minimizing overtime

Fulltime

District Manager

The Area Leader has the following core responsibilities: Developing internal suc...

Location

United States , Indianapolis

Salary:

120000.00 - 135000.00 USD / Year

Sweetgreen

Expiration Date

Until further notice

Requirements

5+ years of prior restaurant experience with 3+ years of multi-unit management
Proven experience balancing focus on new store openings and existing business performance: can manage multiple projects, delegates freely with quality follow and drive new store support and project management
Strong communication skills that engage people in a genuine, authentic way. Proactively connects to the team to drive behavior and results
Highly organized, able to multi-task, and easily adapts and respond to change
2+ years of experience in both front of house and back of house/kitchen operation management
Disciplined approach to priority setting with the ability to identify the root cause of store operations and people opportunities, and move quickly to improve performance
Demonstrated management of applicable restaurant regulatory areas, including: employee safety
HAACP
wage + hour
immigration

Job Responsibility

Developing internal succession plan and a deep bench of managers at all levels of store operations by developing head coaches and the ability to identify “raw” talent
Developing and coaching an understanding of the sweetgreen profile and driving recruitment of high-potential internal and external talent
Driving continuous performance improvement focusing on leading indicators and established key metrics
Meeting/exceeding annual P&L objectives with a primary focus on top-line sales, productivity, and production management
Driving top-line sales performance by fostering customer connections through community marketing, throughput and technology initiatives, new product launches and an in-depth merchandising mentality
Training, coaching, and inspiring all locations to deliver exceptional customer experiences and high quality culinary operations ensuring a commitment to sweetgreen’s operational policies and procedures
Leading head coach development both personally and professionally through goal setting, coaching and feedback
Developing strong cross-functional partnerships that ensure the right support is provided to the stores to improve performance and remove barriers
Fostering a positive, team-oriented environment with a healthy competitive spirit that ensures the sharing of best practices and a commitment to goal achievement
Fostering and growing strong community connections within each restaurant neighborhood by leading head coaches to develop brand ambassadors and maximizing sweetgreen community-based programs

What we offer

Competitive base salary + 20% bonus potential
Stock options
Medical, dental + vision insurance plans to suit your and your family's needs
Flexible PTO plan
401k program
Paid family leave
Complimentary greens
Free sweetgreen swag
An opportunity to make a real impact on the people around you, both by growing them and by connecting them to real food
A collaborative team of people who live our core values and have your back

Fulltime

Traffic Management CAD Technician

FM Conway is currently recruiting a Traffic Management CAD Technician to join ou...

Location

United Kingdom , Ipswich

Salary:

Not provided

360 Resourcing Solutions

Expiration Date

July 04, 2026

Requirements

Strong knowledge of Traffic Management operations
experience using CAD, BricsCAD and Cone 11 software
ability to read and translate blueprints and technical drawings
ability to work well under pressure, prioritise tasks effectively and have excellent attention to detail
M7 Lantra qualification is highly desirable, but not essential

Job Responsibility

Working within a team of Traffic Management development designers and Project Engineers to ensure that drawings are to a high and legal standard
Producing clear drawings, signage placement layouts and diversion route strategies
Developing safe and efficient traffic management plans for work sites and road network
Carrying out on site assessments as required
Designing sites in accordance with Chapter 8 TSM
Engaging with Project Teams & Engineers to respond effectively to working methods that require traffic Management designs that conform to a legal standard

What we offer

Career and professional development
23 days holiday plus bank holidays
Life assurance
Opportunities for internal and external training
Access to a wide range of shopping discounts through Rewarding Great People platform
Health and well-being benefits including 24-hour advice lines
Support from in-house mental health first aiders

Fulltime

Registered Nurse, CVOR

Baptist Downtown is hiring a Registered Nurse for our Cardiovascular Operating R...

Location

United States , Jacksonville

Salary:

Not provided

Baptist Health (Florida)

Expiration Date

Until further notice

Requirements

1-2 years Operating Room Nursing Experience Required
Basic Life Support (BLS) Required
Advanced Cardiac Life Support (ACLS) Required
Licensed Registered Nurse Required
Associate of Science, Nursing
Registered Nurse (RN) - State Nursing Boards
Driver's License - DMV
Basic Life Support (BLS) - AHA
Advanced Cardiac Life Support (ACLS) - AHA

Job Responsibility

Providing for patient needs as recognized through use of the nursing process
Supervision of care provided by supportive personnel and coordination of care provided by ancillary services
Including patients and significant others (SO)/families in developing an individualized plan of care
Education of patients/SO/families to their disease process and plan of care
Coordinating and preparing assigned operating room/case
Assessment of patient care needs and the anticipation of needs of the case
Circulating, scrubbing, assisting on Cardiothoracic and vascular procedures

Fulltime

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Culinary Bench Manager

Job Description

Job Responsibility

Requirements

Looking for more opportunities?

Culinary Bench Manager

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