Chef Manager - Capstone Village

Aramark; Tuscaloosa (AL); On-site; USD 52,000 - 70,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead our healthcare foodservice operations in Tuscaloosa, AL. You will direct menu development, food production, staffing, scheduling, and training while upholding safety and nutrition standards.

You will work to ensure resident satisfaction, regulatory compliance, and strong client relations, using Aramark's coaching model to develop the team and maintain high service quality.

Qualifications

• 2–3 years of culinary experience in healthcare or regulated environment.
• 1–2 years of management experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Strong communication skills (oral, reading, and written).
• Ability to handle stress of working quickly while maintaining safety and quality.

Responsibilities

• Oversee daily resident food service operations in line with established standards.
• Address resident and client feedback and implement improvements.
• Lead resident service staff to ensure timely meal preparation and delivery.
• Monitor safety and sanitation compliance.
• Maintain a safe, healthy, and compliant environment for clients, customers, and employees.
• Ensure team members are trained and competent to execute their responsibilities.
• Plan and lead daily team huddles to communicate priorities and drive accountability.
• Deliver exceptional customer service aligned with Aramark's service model.
• Ongoing enhancement of resident dining options to meet client expectations.

Skills

Culinary experience

Management experience

Communication skills

Education

Culinary degree (preferred)

Job description

Job Description

We are looking for Chef Manager who can help us deliver the best customer service and food experiences. You will take a hands-on approach to focusing on team development, culinary expertise, safety protocol, and client relations.

The Chef Manager role will take on a broad range of responsibilities, including overseeing all foodservice operations with a strong emphasis on resident satisfaction, food quality, and regulatory compliance. The Chef Manager will be responsible for managing everything from menu development and food production to staffing, scheduling, and training. They will also be responsible for maintaining rigorous sanitation, safety, and nutrition standards, ensuring full compliance with our company policies, OSHA requirements, and all relevant federal, state, and local and CMS regulations.

Job Responsibilities

Patient Food Service Operations

• Manage daily resident food service operations in compliance with established standards and procedures.
• Promptly address resident and client feedback and adjust as necessary.
• Lead and support resident service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner.
• Monitor, document, and enforce safety and sanitation compliance.

Compliance & Safety

• Maintain a safe, healthy, and compliant environment for clients, customers, and employees.
• Ensure strict compliance with all applicable policies, regulations, and laws, including safety, health, wage, and hour requirements.
• Ensure team members are fully trained, competent, and equipped to execute their responsibilities.

Leadership

• Ensure individual and team performance consistently meets operational goals, service standards, and client expectations.
• Plan and lead daily team huddles to communicate priorities, reinforce standards, and drive accountability.
• Maintain strict safety and sanitation standards across all areas of operation.
• Leverage Aramark's coaching model to engage, develop, and maximize team member performance.
• Recognize and reward employee contributions to build engagement and morale.

Client Relationship Management

• Proactively identify client needs and communicate operational updates and performance outcomes.
• Deliver exceptional customer service aligned with Aramark's standard service model.
• Ongoing enhancement of resident dining options in alignment with client expectations

Qualifications

• Requires 2-3 years of culinary experience in a healthcare or other regulated environment
• Requires 1-2 years of management 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
• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledgerequiredfor management of people and/or problems. Requires oral,readingand written communication skills.
• Must be able to handle stress of working quickly while maintaining safety and quality

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.