Catering Chef Manager: Lead Kitchen Team & Menus

Aramark; Orlando (FL); Hybrid; USD 65,000 - 85,000; Full time

Job summary

Aramark is seeking a Catering Chef Manager for Univ of Central Florida in Orlando to lead kitchen operations, develop culinary programs and manage events. The role focuses on team development, culinary excellence, safety, and client relations while aligning with budget targets.

Reporting to the Campus Executive Chef, you will drive on-site performance, ensure high-quality service, and adapt to flexible event schedules, including early mornings, evenings, weekends and holidays.

Qualifications

• Requires 2-3 years of experience in catering position, preferably as a leader
• 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
• 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 all catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives

Skills

Leadership

Communication

Food safety

Education

2-3 years post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Catering Chef Manager for Univ of Central Florida in Orlando to lead kitchen operations, develop culinary programs and manage events. The role focuses on team development, culinary excellence, safety, and client relations while aligning with budget targets.

Reporting to the Campus Executive Chef, you will drive on-site performance, ensure high-quality service, and adapt to flexible event schedules, including early mornings, evenings, weekends and holidays.