Chef Manager - Campus Dining Leadership & Training

Aramark; Columbia, Northern (SC, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager for the Univ of South Carolina in Columbia, SC. Reporting to the General Manager, you'll lead kitchen operations, develop the team, ensure safety and sanitation, and help meet budget targets while executing company programs.

The role involves menu development, standardizing recipes, coordinating catering events, training staff, and maintaining high quality and client relations. A culinary degree is preferred and 2-3 years in a related role is expected.

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

Kitchen management

Food safety

Communication skills

Culinary knowledge

Education

Culinary degree

Post-high school education or equivalent

Job description

Aramark is seeking a Chef Manager for the Univ of South Carolina in Columbia, SC. Reporting to the General Manager, you'll lead kitchen operations, develop the team, ensure safety and sanitation, and help meet budget targets while executing company programs.

The role involves menu development, standardizing recipes, coordinating catering events, training staff, and maintaining high quality and client relations. A culinary degree is preferred and 2-3 years in a related role is expected.