Aramark
Job Description
Lead end-to-end foodservice design and construction projects from conceptual planning through post-occupancy evaluation. The Project Manager, Design & Construction serves as the primary liaison between internal stakeholders, external clients, and project partners to deliver efficient, compliant, and innovative kitchen facilities that support operational excellence and culinary vision.
This position uniquely combines strategic design thinking with hands‑on project management, requiring both creative problem‑solving and operational excellence. The ideal candidate will thrive in a dynamic environment, managing multiple projects while maintaining strong relationships with diverse stakeholders—from executive leadership to construction crews—and delivering innovative foodservice solutions that drive operational efficiency and culinary success.
Job Responsibilities Design & Planning
Collaborate with architects, clients, culinary teams, operations, and facilities to create efficient and ergonomic foodservice layouts that support menu execution, labor efficiency, and food safety
Lead the design process from concept through construction documents, including equipment selection, placement, and workflow optimization
Work independently to create conceptual commercial foodservice equipment designs utilizing available floor space while meeting client's operational and budgetary requirements
Design layouts using AutoCAD, Revit, and KCL, incorporating equipment placement, adjacencies, and workflow patterns
Evaluate workflow across storage, prep, service lines, and dishwashing areas to optimize labor and product flow
Ensure compliance with local health codes, ADA requirements, building regulations, fire codes, and sustainability standards
Review and select foodservice equipment based on functionality, performance, cost‑effectiveness, and sustainability
Ensure designs meet brand aesthetics and ARAMARK brand standards
Project Management
Manage multiple foodservice design and construction projects simultaneously from budgeting and scheduling through final inspection
Serve as the primary liaison between internal stakeholders (operations, culinary, project management, facilities) and external partners (clients, architects, engineers, consultants, contractors, equipment vendors)
Develop and manage project budgets, track expenditures, and ensure cost control throughout project lifecycle
Coordinate with all project partners to ensure timely and cost‑effective delivery
Lead regular project meetings with stakeholders to provide updates, gather feedback, and resolve issues
Review and approve project specifications, architectural drawings, and foodservice equipment layouts
Conduct site visits to survey existing conditions, monitor progress, and resolve issues in real time
Prepare and present project reports and design concepts to executive management and senior leadership
Coordinate and monitor project milestones to ensure timely delivery within budget and quality standards
Equipment & Technology Integration
Evaluate and recommend kitchen equipment and technologies that enhance productivity, sustainability, and operational efficiency
Work with purchasing and culinary teams to specify and procure foodservice equipment and materials
Oversee procurement and installation of kitchen equipment, ensuring proper commissioning and staff training
Utilize Autoquotes proficiently to generate quotes and cutsheets
Stay current on emerging foodservice technologies and equipment innovations
Stakeholder Collaboration
Serve as the primary liaison between culinary leadership, operations, clients, and construction teams
Present design concepts and project updates to cross‑functional stakeholders and senior leadership
Support post‑occupancy evaluations to ensure performance expectations are met
Build and maintain strong relationships with vendors, consultants, and industry partners
Site Work & Travel
Perform site visits as needed to survey existing conditions, gather project information, or identify equipment needs
Travel to project sites for progress monitoring and issue resolution (45‑55% travel potential)
Walk job sites and review physical equipment layouts to ensure design intent is achieved
Qualifications Education & Experience
Bachelor's degree in Architecture, Engineering, Culinary Arts, Hospitality Management, or related field
5+ years of experience in commercial kitchen design and foodservice construction, preferably in hospitality or foodservice sectors
Technical Skills
Strong knowledge of kitchen workflow, food safety standards, and equipment specifications
Proficiency in AutoCAD, Revit, and KCL design software
Proficiency in Autoquotes for generating quotes and cutsheets
Understanding of health codes, ADA requirements, fire codes, and building regulations
Professional Skills
Excellent project management capabilities with ability to manage multiple priorities simultaneously
Outstanding verbal and written communication skills
Strong presentation skills for executive and client audiences
Exceptional organizational, time‑management, and problem‑solving abilities
Effective team collaboration and stakeholder management
Ability to work independently and create conceptual designs
Physical ability to walk job sites and review equipment layouts
Willingness to travel 45‑55% as needed
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.
Nearest Major Market: Chicago
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This position uniquely combines strategic design thinking with hands‑on project management, requiring both creative problem‑solving and operational excellence. The ideal candidate will thrive in a dynamic environment, managing multiple projects while maintaining strong relationships with diverse stakeholders—from executive leadership to construction crews—and delivering innovative foodservice solutions that drive operational efficiency and culinary success.
Job Responsibilities Design & Planning
Collaborate with architects, clients, culinary teams, operations, and facilities to create efficient and ergonomic foodservice layouts that support menu execution, labor efficiency, and food safety
Lead the design process from concept through construction documents, including equipment selection, placement, and workflow optimization
Work independently to create conceptual commercial foodservice equipment designs utilizing available floor space while meeting client's operational and budgetary requirements
Design layouts using AutoCAD, Revit, and KCL, incorporating equipment placement, adjacencies, and workflow patterns
Evaluate workflow across storage, prep, service lines, and dishwashing areas to optimize labor and product flow
Ensure compliance with local health codes, ADA requirements, building regulations, fire codes, and sustainability standards
Review and select foodservice equipment based on functionality, performance, cost‑effectiveness, and sustainability
Ensure designs meet brand aesthetics and ARAMARK brand standards
Project Management
Manage multiple foodservice design and construction projects simultaneously from budgeting and scheduling through final inspection
Serve as the primary liaison between internal stakeholders (operations, culinary, project management, facilities) and external partners (clients, architects, engineers, consultants, contractors, equipment vendors)
Develop and manage project budgets, track expenditures, and ensure cost control throughout project lifecycle
Coordinate with all project partners to ensure timely and cost‑effective delivery
Lead regular project meetings with stakeholders to provide updates, gather feedback, and resolve issues
Review and approve project specifications, architectural drawings, and foodservice equipment layouts
Conduct site visits to survey existing conditions, monitor progress, and resolve issues in real time
Prepare and present project reports and design concepts to executive management and senior leadership
Coordinate and monitor project milestones to ensure timely delivery within budget and quality standards
Equipment & Technology Integration
Evaluate and recommend kitchen equipment and technologies that enhance productivity, sustainability, and operational efficiency
Work with purchasing and culinary teams to specify and procure foodservice equipment and materials
Oversee procurement and installation of kitchen equipment, ensuring proper commissioning and staff training
Utilize Autoquotes proficiently to generate quotes and cutsheets
Stay current on emerging foodservice technologies and equipment innovations
Stakeholder Collaboration
Serve as the primary liaison between culinary leadership, operations, clients, and construction teams
Present design concepts and project updates to cross‑functional stakeholders and senior leadership
Support post‑occupancy evaluations to ensure performance expectations are met
Build and maintain strong relationships with vendors, consultants, and industry partners
Site Work & Travel
Perform site visits as needed to survey existing conditions, gather project information, or identify equipment needs
Travel to project sites for progress monitoring and issue resolution (45‑55% travel potential)
Walk job sites and review physical equipment layouts to ensure design intent is achieved
Qualifications Education & Experience
Bachelor's degree in Architecture, Engineering, Culinary Arts, Hospitality Management, or related field
5+ years of experience in commercial kitchen design and foodservice construction, preferably in hospitality or foodservice sectors
Technical Skills
Strong knowledge of kitchen workflow, food safety standards, and equipment specifications
Proficiency in AutoCAD, Revit, and KCL design software
Proficiency in Autoquotes for generating quotes and cutsheets
Understanding of health codes, ADA requirements, fire codes, and building regulations
Professional Skills
Excellent project management capabilities with ability to manage multiple priorities simultaneously
Outstanding verbal and written communication skills
Strong presentation skills for executive and client audiences
Exceptional organizational, time‑management, and problem‑solving abilities
Effective team collaboration and stakeholder management
Ability to work independently and create conceptual designs
Physical ability to walk job sites and review equipment layouts
Willingness to travel 45‑55% as needed
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.
Nearest Major Market: Chicago
#J-18808-Ljbffr