Dietary Bench Manager - Chicago Market Senior Living

Aramark SeniorLIFE+ is dedicated to creating meaningful daily experiences for seniors through exceptional dining, hospitality, and care. We partner with senior living communities nationwide to deliver warm, reliable service that supports dignity, comfort, and independence, empowering our residents to live their best lives.

When you join SeniorLIFE+, you become part of a mission-driven team that makes a real impact every day. Whether preparing meals, supporting operations, or engaging with residents, your work helps those in our communities feel valued, supported, and, most importantly, at home.

If you're inspired by purpose and passionate about serving others, Aramark SeniorLIFE+ offers a place to grow, connect, and make a difference.

The Culinary Bench Manager supports the culinary operations within a specific district and is responsible for leveraging processes and procedures to maximize productivity and ensure high-quality deliverables. They also handle the allocation of budget, administering adequacy of resources to support business operations for clients' satisfaction.

COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

- Monitor and drive day to day operations of various sites in the Chicagoland area in partnership with onsite management

- Manage quality improvement initiatives for areas of responsibility and ensure compliance with regulatory standards.

- Responsible for staffing, performance management, training, and resource planning

- Lead document management activities to ensure policies and procedures are followed and practices comply with regulations.

- Manage quality improvement initiatives for areas of responsibility and ensure compliance with regulatory and safety standards.

- Proven ability to influence and manage hourly union and salaried staff without formal direct supervisory responsibility.

- At least 3-5 years of culinary experience in a regulated field, ideally healthcare or senior living

- Requires ability to solve unique and complex problems that have a broad impact on the business in both the short and long term.

- Must have the ability to multi-task, as success in this role will be defined as being able to think quickly and adjust/adapt as necessary to accomplish goals.

- Excellent leadership and communication skills, assisting the team on inquiries and concerns, as well as resolving production complaints.

- Strong customer service principles and practices are required.

- Must have the ability to influence without having direct authority.

- The ability to deal with internal and external stakeholders, to include various levels.