Catering Chef Manager: Lead Team & High-Impact Events

Aramark; Greensboro (NC); On-site; USD 55,000 - 85,000; Full time

Job summary

Aramark is seeking a Catering Chef Manager to lead hands-on food production for catered events, develop the team, uphold safety standards, and manage client relations. Reporting to the Catering Director, you’ll balance culinary expertise with budget considerations and program execution.

The role emphasizes training kitchen staff, planning menus, and ensuring quality from prep to service, with opportunities for growth and career advancement within Aramark.

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 principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Strong oral, reading and written communication skills.

Responsibilities

• Plan, prepare, and execute high quality food production for catered events of varying sizes.
• 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

Culinary leadership

Team management

Food safety & sanitation

Communication skills

Education

Culinary degree preferred

Post-high school education or equivalent

Job description

Aramark is seeking a Catering Chef Manager to lead hands-on food production for catered events, develop the team, uphold safety standards, and manage client relations. Reporting to the Catering Director, you’ll balance culinary expertise with budget considerations and program execution.

The role emphasizes training kitchen staff, planning menus, and ensuring quality from prep to service, with opportunities for growth and career advancement within Aramark.