At the Disneyland Resort, our culinary and pastry teams are more than chefs-they're artists, visionaries, and storytellers. Join us at Napa Rose, our award-winning fine dining restaurant located inside Disney's Grand Californian Hotel & Spa, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences. Napa Rose has reopened with a bold new menu and a stunningly reimagined space, continuing its legacy of redefining fine dining in California. With this exciting transformation, now is the perfect time to become part of something extraordinary! Working at Napa Rose offers unparalleled opportunities for professional growth. Collaborate with world-renowned chefs, including Disney Culinary Director, Andrew Sutton, and Executive Chef, Clint Chin, in a dynamic, high-volume environment that celebrates innovation and excellence. If you're passionate about fine dining culinary arts and ready to bring magic to every plate, we invite you to apply for these opportunities at Napa Rose: Hourly Opportunities may include: Dinner Cook Specialty Cook Basic Qualifications : You must be at least 18 years of age to be considered for these roles Passion for Culinary and delighting our Guests with food! Minimum of 2 years of experience in culinary field with a focus on high volume production Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field Proficient knife skills Proven knowledge of culinary techniques and terminology Proven ability to read and understand recipes Organizational skills Ability to multitask and adapt to production requirements in a fast-paced team environment Speed, accuracy, and efficiency are required and ability to work well under pressure Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events Preferred Education : Vocation School training or High School certification Culinary Education Degree, Certification from CIA, or equivalent Basic wine knowledge Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays, and special events. SUBMITTING YOUR APPLICATION After clicking " Apply Now " below, the employment application will open in a new window. Please complete ALL pages of the application by clicking " Next " on each page, then " Submit " on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles This posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: . The pay rate for this Fine Dining Dinner Cook role is $28.00 per hour. The pay rate for this Fine Dining Specialty Cook role is $30.00 per hour.
03/09/2026
Full time
At the Disneyland Resort, our culinary and pastry teams are more than chefs-they're artists, visionaries, and storytellers. Join us at Napa Rose, our award-winning fine dining restaurant located inside Disney's Grand Californian Hotel & Spa, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences. Napa Rose has reopened with a bold new menu and a stunningly reimagined space, continuing its legacy of redefining fine dining in California. With this exciting transformation, now is the perfect time to become part of something extraordinary! Working at Napa Rose offers unparalleled opportunities for professional growth. Collaborate with world-renowned chefs, including Disney Culinary Director, Andrew Sutton, and Executive Chef, Clint Chin, in a dynamic, high-volume environment that celebrates innovation and excellence. If you're passionate about fine dining culinary arts and ready to bring magic to every plate, we invite you to apply for these opportunities at Napa Rose: Hourly Opportunities may include: Dinner Cook Specialty Cook Basic Qualifications : You must be at least 18 years of age to be considered for these roles Passion for Culinary and delighting our Guests with food! Minimum of 2 years of experience in culinary field with a focus on high volume production Culinary education degree or equivalent experience required with less than 2 years of experience in culinary field Proficient knife skills Proven knowledge of culinary techniques and terminology Proven ability to read and understand recipes Organizational skills Ability to multitask and adapt to production requirements in a fast-paced team environment Speed, accuracy, and efficiency are required and ability to work well under pressure Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special events Preferred Education : Vocation School training or High School certification Culinary Education Degree, Certification from CIA, or equivalent Basic wine knowledge Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays, and special events. SUBMITTING YOUR APPLICATION After clicking " Apply Now " below, the employment application will open in a new window. Please complete ALL pages of the application by clicking " Next " on each page, then " Submit " on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles This posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: . The pay rate for this Fine Dining Dinner Cook role is $28.00 per hour. The pay rate for this Fine Dining Specialty Cook role is $30.00 per hour.
Quail Park of Lynnwood Lynnwood, WA Are you a hospitality leader who takes pride in creating memorable dining experiences? Quail Park of Lynnwood is looking for a Food & Beverage Manager to oversee our multiple dining venues and culinary operations - ensuring exceptional service, delicious cuisine, and a warm, welcoming atmosphere for residents, guests, and families. Quail Park of Lynnwood offers a vibrant, people-centered culture where integrity, respect, and care for others guide everything we do. What You'll Do Food Services Manager Restaurant Manager Food and Beverage Manager Oversee daily food and beverage operations across all dining venues to ensure seamless, high-quality service and guest satisfaction. Lead, train, and inspire both front-of-house and back-of-house teams - promoting teamwork, professionalism, and continuous improvement. Partner closely with the Executive Chef to maintain culinary excellence, menu innovation, and compliance with all health and safety standards. Manage departmental budgets, inventory, vendor relationships, and financial performance to ensure efficiency and profitability. Maintain fine dining standards in ambiance, cleanliness, and presentation throughout all venues. Engage with residents and guests during meals to build relationships, address feedback, and ensure a memorable experience. Support event planning and execution in collaboration with the Life Engagement and Marketing teams, ensuring smooth coordination of special events and promotions. Conduct regular team meetings and pre-shift huddles to communicate goals, expectations, and celebrate success. Lead staffing responsibilities, including hiring, scheduling, evaluations, and ongoing coaching and development. Uphold company policies, procedures, and Living Care brand standards - ensuring every dining experience reflects our values of care and excellence. What We're Looking For Food Services Manager Restaurant Manager Food and Beverage Manager At least 5 years of food service leadership experience (hospitality, senior living, or restaurant management preferred). Strong leadership and team development skills with the ability to foster a positive, collaborative culture. Proven financial management experience , including budgeting, forecasting, and expense control. Strong organizational and time management skills , with the ability to balance priorities and manage multiple venues. Excellent communication and guest relations skills , with a focus on service recovery and continuous improvement. Proficiency in Microsoft Office (Word, Excel, Outlook) and familiarity with POS systems. Flexibility to work weekends, evenings, and holidays as needed in a hospitality environment. Why Join Us? At Quail Park of Lynnwood, you'll be part of a passionate leadership team dedicated to excellence in both service and care. We offer a supportive, collaborative environment where your expertise will shape the dining experience and bring joy to our residents every day. Join us in continuing the tradition of excellence that defines Living Care Lifestyles and Quail Park Communities - where care, connection, and community come first. See Benefits : Click here to see Benefits! Compensation: $90,000 - $115,000 (+Bonus eligible) Ready to make a lasting impact? Apply today and help us create dining experiences our residents and team! We are an equal opportunity employer. pm21 Powered by JazzHR Compensation details: 00 PIfa8f8e70d5-
03/06/2026
Full time
Quail Park of Lynnwood Lynnwood, WA Are you a hospitality leader who takes pride in creating memorable dining experiences? Quail Park of Lynnwood is looking for a Food & Beverage Manager to oversee our multiple dining venues and culinary operations - ensuring exceptional service, delicious cuisine, and a warm, welcoming atmosphere for residents, guests, and families. Quail Park of Lynnwood offers a vibrant, people-centered culture where integrity, respect, and care for others guide everything we do. What You'll Do Food Services Manager Restaurant Manager Food and Beverage Manager Oversee daily food and beverage operations across all dining venues to ensure seamless, high-quality service and guest satisfaction. Lead, train, and inspire both front-of-house and back-of-house teams - promoting teamwork, professionalism, and continuous improvement. Partner closely with the Executive Chef to maintain culinary excellence, menu innovation, and compliance with all health and safety standards. Manage departmental budgets, inventory, vendor relationships, and financial performance to ensure efficiency and profitability. Maintain fine dining standards in ambiance, cleanliness, and presentation throughout all venues. Engage with residents and guests during meals to build relationships, address feedback, and ensure a memorable experience. Support event planning and execution in collaboration with the Life Engagement and Marketing teams, ensuring smooth coordination of special events and promotions. Conduct regular team meetings and pre-shift huddles to communicate goals, expectations, and celebrate success. Lead staffing responsibilities, including hiring, scheduling, evaluations, and ongoing coaching and development. Uphold company policies, procedures, and Living Care brand standards - ensuring every dining experience reflects our values of care and excellence. What We're Looking For Food Services Manager Restaurant Manager Food and Beverage Manager At least 5 years of food service leadership experience (hospitality, senior living, or restaurant management preferred). Strong leadership and team development skills with the ability to foster a positive, collaborative culture. Proven financial management experience , including budgeting, forecasting, and expense control. Strong organizational and time management skills , with the ability to balance priorities and manage multiple venues. Excellent communication and guest relations skills , with a focus on service recovery and continuous improvement. Proficiency in Microsoft Office (Word, Excel, Outlook) and familiarity with POS systems. Flexibility to work weekends, evenings, and holidays as needed in a hospitality environment. Why Join Us? At Quail Park of Lynnwood, you'll be part of a passionate leadership team dedicated to excellence in both service and care. We offer a supportive, collaborative environment where your expertise will shape the dining experience and bring joy to our residents every day. Join us in continuing the tradition of excellence that defines Living Care Lifestyles and Quail Park Communities - where care, connection, and community come first. See Benefits : Click here to see Benefits! Compensation: $90,000 - $115,000 (+Bonus eligible) Ready to make a lasting impact? Apply today and help us create dining experiences our residents and team! We are an equal opportunity employer. pm21 Powered by JazzHR Compensation details: 00 PIfa8f8e70d5-
Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you're passionate about hospitality and thrive in fast-paced environments, we invite you to join the Heritage family. About AZUR AZUR is a Mediterranean Coastal kitchen located in the Eldorado Hotel & Spa in Santa Fe. Inspired by Mediterranean and Moroccan coastal cuisine, AZUR centers on sharing, seasonality, citrus, seafood, spice, and fire delivered with refined, intentional hospitality. We are building a team of professionals who take pride in their craft, move with purpose, and care deeply about creating a welcoming, composed guest experience. AZUR is a place for people who value teamwork, consistency and high standards. Why This Role Matter The Restaurant Manager is the operational leader of AZUR's front-of-house and guest experience. This role is responsible for the daily execution of service, people leadership, and operational discipline while working in direct partnership with the Executive Chef & Chef Partner to uphold the vision, standards, and culture of the restaurant. The Restaurant Manager serves as the primary FOH leader and is accountable for translating the Chef-Chef Partner's culinary and hospitality vision into a consistent, elevated guest experience. What You'll Do Lead and oversee all front-of-house operations and service execution Report directly to and collaborate closely with the Executive Chef & Chef Partner Hire, train, schedule, and develop front-of-house team members Maintain service standards, pacing, and hospitality culture across all shifts Partner with the Executive Chef on menu execution, service flow, and guest experience alignment Manage labor, scheduling, and staffing efficiency Maintain profitability through monthly inventories, audits, and cost controls Handle guest recovery with professionalism, authority, and discretion Ensure compliance with all health, safety, liquor, and Heritage brand standards Maintain clear communication between FOH, BOH, and hotel leadership Why You'll Love Working With Us Competitive pay and comprehensive benefits including a 25% match for 401k! Generous employee discounts across Heritage Hotels, restaurants, spa, and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive, people-first culture rooted in New Mexico pride and community! What Success Looks Like Consistent, polished service that reflects the Chef-Chef Partner's vision A disciplined, engaged FOH team with strong retention Seamless collaboration between FOH and BOH Positive guest feedback and repeat business Operational stability and service consistency Why AZUR AZUR is an intentionally built restaurant where hospitality, craft, and culture matter. This role is ideal for someone who values refinement, thrives in a structured environment, and takes pride in being the face of a chef-driven concept. HC2 Requirements: 3-5 years of restaurant management experience required; upscale or chef-driven restaurant experience preferred Proven ability to lead teams in high-standard environments Strong understanding of labor management, scheduling, and service flow Confident decision-maker with a calm, professional presence Excellent communication and organizational skills Passion for hospitality, culture, and culinary storytelling Ability to work evenings, weekends, and holidays as required by business demands Compensation details: 0 Yearly Salary PI902db784c77f-8415
03/01/2026
Full time
Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you're passionate about hospitality and thrive in fast-paced environments, we invite you to join the Heritage family. About AZUR AZUR is a Mediterranean Coastal kitchen located in the Eldorado Hotel & Spa in Santa Fe. Inspired by Mediterranean and Moroccan coastal cuisine, AZUR centers on sharing, seasonality, citrus, seafood, spice, and fire delivered with refined, intentional hospitality. We are building a team of professionals who take pride in their craft, move with purpose, and care deeply about creating a welcoming, composed guest experience. AZUR is a place for people who value teamwork, consistency and high standards. Why This Role Matter The Restaurant Manager is the operational leader of AZUR's front-of-house and guest experience. This role is responsible for the daily execution of service, people leadership, and operational discipline while working in direct partnership with the Executive Chef & Chef Partner to uphold the vision, standards, and culture of the restaurant. The Restaurant Manager serves as the primary FOH leader and is accountable for translating the Chef-Chef Partner's culinary and hospitality vision into a consistent, elevated guest experience. What You'll Do Lead and oversee all front-of-house operations and service execution Report directly to and collaborate closely with the Executive Chef & Chef Partner Hire, train, schedule, and develop front-of-house team members Maintain service standards, pacing, and hospitality culture across all shifts Partner with the Executive Chef on menu execution, service flow, and guest experience alignment Manage labor, scheduling, and staffing efficiency Maintain profitability through monthly inventories, audits, and cost controls Handle guest recovery with professionalism, authority, and discretion Ensure compliance with all health, safety, liquor, and Heritage brand standards Maintain clear communication between FOH, BOH, and hotel leadership Why You'll Love Working With Us Competitive pay and comprehensive benefits including a 25% match for 401k! Generous employee discounts across Heritage Hotels, restaurants, spa, and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive, people-first culture rooted in New Mexico pride and community! What Success Looks Like Consistent, polished service that reflects the Chef-Chef Partner's vision A disciplined, engaged FOH team with strong retention Seamless collaboration between FOH and BOH Positive guest feedback and repeat business Operational stability and service consistency Why AZUR AZUR is an intentionally built restaurant where hospitality, craft, and culture matter. This role is ideal for someone who values refinement, thrives in a structured environment, and takes pride in being the face of a chef-driven concept. HC2 Requirements: 3-5 years of restaurant management experience required; upscale or chef-driven restaurant experience preferred Proven ability to lead teams in high-standard environments Strong understanding of labor management, scheduling, and service flow Confident decision-maker with a calm, professional presence Excellent communication and organizational skills Passion for hospitality, culture, and culinary storytelling Ability to work evenings, weekends, and holidays as required by business demands Compensation details: 0 Yearly Salary PI902db784c77f-8415
Job Description Adventures on the Gorge is a premier outdoor adventure destination located on the rim of the New River Gorge in West Virginia, a UNESCO World Heritage site. Offering world-class whitewater rafting, ziplining, rock climbing, and more, the resort combines thrilling experiences with cozy accommodations, exceptional dining, and breathtaking views. With a mission to create unforgettable memories, Adventures on the Gorge is the perfect place for adventurers and nature lovers alike. As a Seasonal Sous Chef for Adventures on the Gorge, this position will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives. Team member will be required to support and assist with implementation of the Executive chefs and/or Aramark food and beverage initiatives, providing leadership and support for direct reports including supervisors, cooks, and other food and beverage team members. The team member will support Aramark?s food management initiatives which include, planning, production, product, process, post analysis, select and develop recipes, to ensure consistent quality, and quality standards. The team member will oversee maintenance of all kitchen equipment and small wares. This position should spend no more than 40% of their time cooking.? The team member may oversee special catering events and may also offer culinary instruction and/or demonstrations of culinary techniques. The Sous Chef directly supervises kitchen personnel while assisting the Executive Chef with hiring, discipline, performance reviews and recommends pay increases. The Sous Chef reports to the Executive Chef. Job Responsibilities Assists in the development and planning of concepts of service, policy, procedures and menus for food outlets and banquets. Provide seasonal as well as holiday and special event menu support and or recommendations to Executive Chef. Identifies, researches, develops, recommends and implements policies and procedures relating to food preparation Supervises the training and cross training of kitchen staff for different phases and levels of food preparation. Schedules the staff according to volume and assigns tasks. Interviews and hires new employees and carries out employee performance appraisals and disciplinary action. Liaises with other departments, ensuring communication and resolution of problems. Supervises, expedites and participates in food preparation for restaurants and banquets, in accordance with standards of quality, quantity, taste and presentation. Assists in the development of food specifications. Conducts and develops portion control tests for yield and quantity. Prevents spoilage and contamination of food by enforcing proper sanitation practices. Coordinates HACCP Program with all Sous Chefs, supervisors and ensures HACCP logs are accurately filed. Attends and conducts Sous Chef and supervisor?s meetings to ensure coordination of activities, and review of policies and procedures. Meets with other departments and clients to plan and coordinate food and beverage functions. Ensures compliance with departmental policies, rules and regulations. Completes Key Item Inventory 10 menu items in the kitchen department. Ensures Quick Check System is used daily for all potentially hazardous food items. Acts as Chef de Cuisine in his/her absence. Complies with the ARAMARK policies and procedures. 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 AOS/BS in Culinary Arts or equivalent experience Minimum 5+ years of industry & culinary management experience in high volume food service and restaurant operations. Ability to manage in a diverse environment with focus on client and customer service Experienced and proficient in the latest sanitation and HACCP standards. Ability to control cost - food & labor Understanding, support and development of sustainable cuisine Experience in demonstration cooking Menu writing and development ability Computer literacy including word processing and presentation software People management and culinary leadership experience Personnel development and training. Organizational skills and ability to introduce or implement and execute Destinations culinary program and brand development. P&L accountability and/or contract-managed service experience is desirable. About Aramark Our Mission 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. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
02/28/2026
Full time
Job Description Adventures on the Gorge is a premier outdoor adventure destination located on the rim of the New River Gorge in West Virginia, a UNESCO World Heritage site. Offering world-class whitewater rafting, ziplining, rock climbing, and more, the resort combines thrilling experiences with cozy accommodations, exceptional dining, and breathtaking views. With a mission to create unforgettable memories, Adventures on the Gorge is the perfect place for adventurers and nature lovers alike. As a Seasonal Sous Chef for Adventures on the Gorge, this position will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives. Team member will be required to support and assist with implementation of the Executive chefs and/or Aramark food and beverage initiatives, providing leadership and support for direct reports including supervisors, cooks, and other food and beverage team members. The team member will support Aramark?s food management initiatives which include, planning, production, product, process, post analysis, select and develop recipes, to ensure consistent quality, and quality standards. The team member will oversee maintenance of all kitchen equipment and small wares. This position should spend no more than 40% of their time cooking.? The team member may oversee special catering events and may also offer culinary instruction and/or demonstrations of culinary techniques. The Sous Chef directly supervises kitchen personnel while assisting the Executive Chef with hiring, discipline, performance reviews and recommends pay increases. The Sous Chef reports to the Executive Chef. Job Responsibilities Assists in the development and planning of concepts of service, policy, procedures and menus for food outlets and banquets. Provide seasonal as well as holiday and special event menu support and or recommendations to Executive Chef. Identifies, researches, develops, recommends and implements policies and procedures relating to food preparation Supervises the training and cross training of kitchen staff for different phases and levels of food preparation. Schedules the staff according to volume and assigns tasks. Interviews and hires new employees and carries out employee performance appraisals and disciplinary action. Liaises with other departments, ensuring communication and resolution of problems. Supervises, expedites and participates in food preparation for restaurants and banquets, in accordance with standards of quality, quantity, taste and presentation. Assists in the development of food specifications. Conducts and develops portion control tests for yield and quantity. Prevents spoilage and contamination of food by enforcing proper sanitation practices. Coordinates HACCP Program with all Sous Chefs, supervisors and ensures HACCP logs are accurately filed. Attends and conducts Sous Chef and supervisor?s meetings to ensure coordination of activities, and review of policies and procedures. Meets with other departments and clients to plan and coordinate food and beverage functions. Ensures compliance with departmental policies, rules and regulations. Completes Key Item Inventory 10 menu items in the kitchen department. Ensures Quick Check System is used daily for all potentially hazardous food items. Acts as Chef de Cuisine in his/her absence. Complies with the ARAMARK policies and procedures. 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 AOS/BS in Culinary Arts or equivalent experience Minimum 5+ years of industry & culinary management experience in high volume food service and restaurant operations. Ability to manage in a diverse environment with focus on client and customer service Experienced and proficient in the latest sanitation and HACCP standards. Ability to control cost - food & labor Understanding, support and development of sustainable cuisine Experience in demonstration cooking Menu writing and development ability Computer literacy including word processing and presentation software People management and culinary leadership experience Personnel development and training. Organizational skills and ability to introduce or implement and execute Destinations culinary program and brand development. P&L accountability and/or contract-managed service experience is desirable. About Aramark Our Mission 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. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
