Chef Manager: Culinary Leader & Kitchen Operations

Aramark; Irvine, Northern (CA, KY); Hybrid; USD 75,000 - 78,000; Full time

Job summary

Aramark in Irvine, CA is seeking a Chef Manager who will lead kitchen teams, drive culinary excellence, ensure safety and sanitation, and partner with the General Manager on client relations and budget adherence. Reporting to the General Manager, you will develop staff, standardize recipes, and oversee events while delivering exceptional food experiences that align with Aramark’s standards.

You will oversee daily operations, train personnel, and ensure quality in menu planning and cost control,

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
• 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.

Education

Culinary degree

Job description

Aramark in Irvine, CA is seeking a Chef Manager who will lead kitchen teams, drive culinary excellence, ensure safety and sanitation, and partner with the General Manager on client relations and budget adherence. Reporting to the General Manager, you will develop staff, standardize recipes, and oversee events while delivering exceptional food experiences that align with Aramark’s standards.

You will oversee daily operations, train personnel, and ensure quality in menu planning and cost control,