Catering Chef Manager: Lead Kitchen & Events

Aramark Correctional Services; Kutztown (Berks County); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager who will report to the General Manager and take a hands-on role in team development, culinary leadership, safety, and client relations. The position focuses on budgeting, program execution, and delivering high-quality food experiences while supporting career growth for the team.

The role emphasizes operational oversight, standardization of recipes, and ongoing training to meet client expectations and company standards.

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

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

Food service knowledge

People management

Education

Post-high school education or equivalent

Culinary degree (preferred)

Job description

Aramark is seeking a Chef Manager who will report to the General Manager and take a hands-on role in team development, culinary leadership, safety, and client relations. The position focuses on budgeting, program execution, and delivering high-quality food experiences while supporting career growth for the team.

The role emphasizes operational oversight, standardization of recipes, and ongoing training to meet client expectations and company standards.