Job DescriptionReporting to the Vice President of Culinary Strategy and Innovations, the Culinary Director for Salute Hospitality serves as the senior culinary leader for the USAF Food 2.0 portfolio. This role oversees all culinary programming, standardization, and execution across Air Force and Space Force installations, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of Airmen and Guardians. The Culinary Director leads a team of Executive Chefs embedded at bases nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the Food 2.0 modernization effort.
This position partners closely with USAF/USSF stakeholders, AFSVC, installation leadership, marketing, procurement, and operations to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military foodservice.
Job Responsibilities- Ensure procurement compliance, vendor adherence, SKU standardization, and cost-control across the Food 2.0 portfolio.
- Reduce noncompliant spend while improving product utilization and operational efficiency.
- Lead and develop Executive Chefs across multiple bases, driving consistent culinary and operational excellence.
- Oversee training standards including HACCP, knife skills, Tri-Service Food Code alignment, and menu execution.
- Ensure compliance with AFMAN 48-147, Tri-Service Food Code, Aramark food safety policies, and installation requirements.
- Conduct field audits, operational reviews, and performance assessments to validate readiness and quality.
- Lead corrective action planning, root-cause analysis, and continuous improvement initiatives.
- Support growth and new business opportunities within the USAF, USSF, and other military feeding environments as a culinary subject matter expert.
- Design and implement culinary programs aligned with Food 2.0 objectives, customer preferences, and installation needs.
- Drive consistency in food quality, production, presentation, and service across all DFAC operations.
- Represent Salute Hospitality at USAF/USSF culinary, operational, and industry events while monitoring trends and innovations.
- Recruit, mentor, and develop current and future culinary leaders, building a strong talent pipeline across the enterprise.
QualificationsLeadership: Is a leader and mentor to our talented and diverse team. Empowers our team members to make decisions in the moment that provide the highest level of service to our guests. Ensures authentic, on-trend and precisely executed culinary standards and techniques. Guarantees unique and diverse local partnerships remain a part of who we are. Is a great communicator, trainer, and celebrator of our people. Ignites a passion and hunger to be the best. A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience.
Development: Ensures proper operational standards and techniques are in place for all aspects of the program. Manages both culinary and operational teams to ensure quality and safety throughout the portfolio. Meets with both client and site leadership as a liaison regarding all things related to culinary development. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings.
Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate operational and site needs.
• Financial Performance: Responsible for driving the mark on all areas regarding food, guest experience, safety, sanitation and financials of the business, consistent focus on margin improvement. Forecast, plan, and execute budget set forth by the region.
• Productivity: Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources. Innovating and developing a leading team for future leaders in our business.
• Compliance: Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Qualifications
• Requires at least 10 years' experience and 3-5 years in a management role.
• Culinary background required.
• Bachelor's degree or equivalent experience
• Willingness to travel up to 70% of the time.
Competencies
• Adaptability
• Stress tolerance
• Decision- making
• Communication
• Planning and organizing
• Flexibility
Education 
