Chef Manager

Aramark; Lakeway (TX); On-site; USD 70,000 - 95,000; Full time

Job summary

Aramark Healthcare+ seeks a Chef Manager to lead culinary operations at Baylor Scott and White Lakeway Hospital in Lakeway, TX. This hands-on leadership role oversees patient and retail production, ensuring safety, quality, and timely meal service.

You will develop staff, maintain therapeutic diets, control costs, and collaborate with clinical nutrition, nursing, and purchasing to support a patient-centered operation.

Qualifications

• Culinary degree, associate degree, or equivalent combination of culinary education and progressive food-service experience preferred.
• 3–5 years of progressive culinary/food-service experience, with previous supervisory or management experience required.
• Strong knowledge of large-volume food production, standardized recipes, batch cooking, portion control, food presentation, inventory management, and food-cost control preferred.
• Working knowledge of therapeutic diets, food allergies, modified-texture diets, patient meal service, and healthcare food-service requirements preferred.
• Hands-on working leader who can cook, train, coach, troubleshoot, and supervise simultaneously.
• Strong knowledge of food safety, HACCP principles, sanitation, temperature control, cross-contamination prevention, and regulatory compliance.
• ServSafe Manager certification or equivalent food-protection manager certification required or obtained within the organization's required timeframe.
• Ability to lead employees across patient and retail operations, manage competing priorities, and make effective decisions in a fast-paced hospital environment.
• Strong communication, organizational, leadership, and problem-solving skills.
• Ability to work a flexible schedule based on operational needs, including early mornings, evenings, weekends, and holidays as required.
• Ability to meet the physical demands of a working kitchen environment, including prolonged standing and routinely lifting/moving food, supplies, and equipment within organizational safety requirements.

Responsibilities

• Coordinate production around patient census and meal periods; ensure therapeutic diets, allergies, modified textures, standardized recipes, portions, temperatures, and presentation requirements are followed.
• Support tray-line readiness and on-time meal service; maintain regulatory, food-safety, sanitation, infection-prevention, and departmental standards.
• Participate in inspections and survey readiness; manage staffing and workflow during call-outs or unexpected volume changes; monitor food waste, labor productivity, inventory, and food cost.
• Collaborate with clinical nutrition, nursing, diet office, retail, purchasing, and other hospital departments.
• Serve as the culinary leader on the floor, addressing operational issues in real time and maintaining patient production as priority while sustaining retail quality and service.
• Develop staff, reinforce accountability, identify process improvements, and maintain consistent standards across all shifts.

Skills

Culinary leadership

Staff coaching

Food safety & HACCP

Regulatory compliance

Communication

Problem solving

Education

Culinary degree or equivalent

Tools

ServSafe Manager certification

Job description

Job Description

Aramark Healthcare+ is seeking a Chef Manager to join their team at Baylor Scott and White Lakeway Hospital in Lakeway, TX. The Chef Manager functions as a key operational leader within the hospital Food & Nutrition Services Department, supporting the Food & Nutrition Director in maintaining a safe, efficient, patient-centered operation. The position provides daily oversight of culinary operations while remaining hands-on in both patient and retail production.

Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career.

Job Responsibilities

Responsibilities include coordinating production around patient census and meal periods, ensuring therapeutic diets, allergies, modified textures, standardized recipes, portions, temperatures, and presentation requirements are followed; supporting tray-line readiness and on-time meal service; maintaining regulatory, food-safety, sanitation, infection-prevention, and departmental standards; participating in inspections and survey readiness; managing staffing and workflow during call-outs or unexpected volume changes; monitoring food waste, labor productivity, inventory, and food cost; and collaborating with clinical nutrition, nursing, diet office, retail, purchasing, and other hospital departments.

The Chef Manager should also serve as the culinary leader on the floor, responding to operational issues in real time and ensuring patient production remains the priority while maintaining strong retail quality and service. The position should help develop staff, reinforce accountability, identify process improvements, and maintain consistent standards across all shifts.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.-

Qualifications

• Culinary degree, associate degree, or equivalent combination of culinary education and progressive food-service experience preferred.
• 3?5 years of progressive culinary/food-service experience, with previous supervisory or management experience required.
• Strong knowledge of large-volume food production, standardized recipes, batch cooking, portion control, food presentation, inventory management, and food-cost control preferred.
• Working knowledge of therapeutic diets, food allergies, modified-texture diets, patient meal service, and healthcare food-service requirements preferred.
• Demonstrated ability to be a hands-on working leader who can cook, train, coach, troubleshoot, and supervise simultaneously.
• Strong knowledge of food safety, HACCP principles, sanitation, temperature control, cross-contamination prevention, and regulatory compliance.
• ServSafe Manager certification or equivalent food-protection manager certification required or obtained within the organization's required timeframe.
• Ability to lead employees across patient and retail operations, manage competing priorities, and make effective decisions in a fast-paced hospital environment.
• Strong communication, organizational, leadership, and problem-solving skills.
• Ability to work a flexible schedule based on operational needs,including early mornings, evenings, weekends, and holidays as required.
• Ability to meet the physical demands of a working kitchen environment, including prolonged standing and routinely lifting/moving food, supplies, and equipment within organizational safety requirements.

About Aramark

Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.