Culinary Director of Continuous Improvement

Culinary Director of Continuous Improvement at Aramark summary:

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Job Description

Job Title: Culinary Director of Continuous Improvement

Locations: University of Chicago Medicine and Cleveland Clinic

Chicago & Northeastern Ohio areas (Travel Required)

Position Summary:

The Culinary Director fo Continuous Improvment will lead the transformation of food services across our healthcare system in Illinois and Ohio, driving excellence and innovation in patient dining. This visionary leader will blend culinary creativity with evidence-based nutrition, operational efficiency, and regulatory compliance to elevate the food experience in the hospital settings.

Job Responsibilities

• 
  Strategic Leadership
  • Develop and implement a system-wide culinary innovation strategy aligned with patient care, wellness, and sustainability goals.
  • Collaborate with clinical nutrition, operations, and executive leadership to integrate culinary excellence into the broader healthcare mission.
• Menu Development & Innovation
  • Design seasonal, culturally inclusive, and therapeutic menus that meet diverse dietary needs and enhance patient satisfaction.
  • Introduce plant-forward, locally sourced, and trend-responsive offerings across all food service platforms.
• Operational Excellence
  • Standardize culinary practices, recipes, and production methods across facilities to ensure consistency and quality.
  • Lead initiatives to reduce food waste, improve cost-efficiency, and optimize kitchen workflows.
• Team Development
  • Mentor and inspire culinary teams, fostering a culture of creativity, accountability, and continuous improvement.
  • Provide training on culinary techniques, food safety, and customer service.
• Innovation & Technology
  • Evaluate and implement emerging technologies in food preparation, ordering systems, and kitchen automation.
  • Stay abreast of industry trends and translate them into actionable strategies.

Qualifications

• Bachelor?s degree in Culinary Arts, Hospitality Management, Nutrition, or related field.
• Certified Executive Chef (CEC) or equivalent credential preferred.
• Minimum 10 years of progressive leadership experience in culinary operations, preferably in healthcare or large-scale institutional settings.
• Proven track record of innovation, team leadership, and operational success.
• Strong understanding of therapeutic diets, food safety standards, and regulatory compliance.
• Excellent communication, project management, and cross-functional collaboration skills.
• Willingness to travel regularly between Illinois and Ohio facilities.

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 .

Keywords:

healthcare culinary director, patient dining innovation, culinary operations leadership, menu development therapeutic diets, food safety compliance, continuous improvement, large-scale foodservice, CEC chef, kitchen automation, sustainability in foodservice