Culinary Director - Healthcare Southeast Region

Job Description

Job Title: Regional Culinary Director

Region: Southeast & Mid-Atlantic (NC, SC, GA, FL, VA, MS, AL, AR, TN)
Travel Requirement: 90% (Extensive regional travel required for up to 10 days at a time)
Department: Culinary Services / Operations Support

Aramark Healthcare+ is seeking a dynamic and experienced Traveling Healthcare Culinary Director to support and lead culinary operations across our healthcare accounts throughout the Southeast and Mid-Atlantic region. This high-impact role is responsible for the successful mobilization of new accounts, onboarding of culinary leaders, training on culinary systems and standards, and providing in-unit operational support. With a travel requirement of up to 90%, this role is ideal for a hands-on leader who thrives in a fast-paced, mission-driven healthcare environment and enjoys being on the road.

• • Collaborate with regional and corporate leadership to identify trends, gaps, and opportunities for culinary growth.
  • Maintain accurate travel schedules, reports, and unit performance assessments.
  • Act as a liaison between regional leadership and unit-level culinary teams.
  • Presents on culinary programs and food offerings for RFP and retention presentations.
    Account Mobilization & Opening Support
    
    
    • Lead and support the culinary component of new account mobilizations.
    • Coordinate pre-opening culinary readiness, including equipment verification, staff planning, and menu execution.
    • Ensure smooth culinary transitions through detailed implementation plans and active opening-week leadership.
    
    Chef Onboarding & Training
    
    
    • Facilitate onboarding of newly hired Executive Chefs and culinary managers.
    • Conduct hands-on training covering food safety, production systems, menu planning, cost controls, and brand standards.
    • Mentor and coach new leaders to set them up for long-term success.
    
    Systems & Standards Training
    
    
    • Train on proprietary and industry-standard culinary systems (e.g., menu management, inventory, purchasing).
    • Standardize recipe execution and ensure compliance with company and regulatory standards (e.g., HACCP, CMS, Joint Commission).
    • Champion culinary excellence through continuous improvement and system refinement.
    • Host regional culinary calls and training for chefs around the region.
    
    In-Unit Support & Performance Improvement
    
    
    • Provide targeted support to underperforming or at-risk units with culinary or operational challenges.
    • Conduct audits, develop corrective action plans, and coach local leadership teams.
    • Lead special projects such as region-wide culinary initiatives, seasonal menu rollouts, or quality improvement efforts.
    • Supports catering events as needed across the region.
    
    Administrative & Strategic Support
    
    
    • Collaborate with regional and corporate leadership to identify trends, gaps, and opportunities for culinary growth.
    • Maintain accurate travel schedules, reports, and unit performance assessments.
    • Act as a liaison between regional leadership and unit-level culinary teams.
    • Presents on culinary programs and food offerings for RFP and retention presentations.
  
  Collaborate with regional and corporate leadership to identify trends, gaps, and opportunities for culinary growth.Maintain accurate travel schedules, reports, and unit performance assessments.Act as a liaison between regional leadership and unit-level culinary teams.Presents on culinary programs and food offerings for RFP and retention presentations.

• Education: Associate's or Bachelor?s degree in Culinary Arts, Hospitality, or related field preferred.
• Experience:
• 7+ years of progressive culinary leadership in healthcare, senior living, or contract dining.
• 3+ years in a regional, multi-site, or traveling role strongly preferred.

• Certifications:
• ServSafe Certification (required); Certified Dietary Manager (CDM) or similar credential (a plus).
• Skills & Competencies:
• Strong culinary skills with the ability to coach and lead diverse teams.
• Deep understanding of healthcare foodservice regulations, nutrition standards, and patient satisfaction metrics.
• Excellent organizational, communication, and project management abilities.
• Willingness and ability to travel 90% of the time across designated territory.

• This is a field-based position with frequent travel by car and/or air to client facilities.
• Candidates must reside in or be willing to relocate to the Southeast or Mid-Atlantic region to ensure efficient travel.