Catering Chef Manager: Lead Kitchen & Events

Aramark; Cullowhee (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark in Cullowhee, NC is seeking a Catering Chef to lead culinary operations at Western Carolina University. You will manage kitchen staff, supervise food preparation, and ensure quality, safety, and sanitation standards while aligning with budget and client expectations.

The role emphasizes hands-on cooking, recipe development, menu pricing, and staff development under the direction of the General Manager. Prior culinary leadership and strong communication are essential.

Qualifications

• 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.

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

Communication skills

People management

Problem solving

Education

Culinary degree

Post-high school education/experience

Job description

Aramark in Cullowhee, NC is seeking a Catering Chef to lead culinary operations at Western Carolina University. You will manage kitchen staff, supervise food preparation, and ensure quality, safety, and sanitation standards while aligning with budget and client expectations.

The role emphasizes hands-on cooking, recipe development, menu pricing, and staff development under the direction of the General Manager. Prior culinary leadership and strong communication are essential.