Catering Chef Manager: Lead Kitchen & Events

Aramark; Boston (MA); Presencial; USD 80.000 - 90.000; Jornada completa

Descripción de la vacante

Aramark in Boston is seeking a Chef Manager who will lead kitchen teams, drive culinary excellence, ensure safety standards, and build strong client relations while helping meet budget targets. Reporting to the General Manager, you will take a hands-on approach to staff development and culinary program execution.

You will develop recipes, supervise production, and oversee catering events, with growth opportunities and a focus on people development, quality control, and operational efficiency.

Formación

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsabilidades

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Conocimientos

Team management

Food safety knowledge

Recipe development

Communication skills

Budget awareness

Educación

Culinary degree (preferred)

Post-high school education or equivalent experience

Descripción del empleo

Aramark in Boston is seeking a Chef Manager who will lead kitchen teams, drive culinary excellence, ensure safety standards, and build strong client relations while helping meet budget targets. Reporting to the General Manager, you will take a hands-on approach to staff development and culinary program execution.

You will develop recipes, supervise production, and oversee catering events, with growth opportunities and a focus on people development, quality control, and operational efficiency.