Catering Chef Manager: Lead Kitchen & Events

Aramark Correctional Services; Chattanooga (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations in a hands-on role, reporting to the General Manager. You will develop the team, apply culinary expertise, enforce safety protocols, and manage client relations while helping meet budget targets and deliver company programs.

The position emphasizes growth opportunities and reliable execution of culinary standards across menus and events, with responsibility for training, quality, and operational excellence.

Qualifications

• 2-3 years of experience in a related position.
• 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.

Responsibilities

• 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

Skills

Team leadership

Kitchen management

Food safety knowledge

Problem solving

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations in a hands-on role, reporting to the General Manager. You will develop the team, apply culinary expertise, enforce safety protocols, and manage client relations while helping meet budget targets and deliver company programs.

The position emphasizes growth opportunities and reliable execution of culinary standards across menus and events, with responsibility for training, quality, and operational excellence.