Chef Manager: Culinary Leader & Team Builder

Aramark; Colorado Springs (CO); On-site; USD 50,000 - 63,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Parental leave

Job summary

Aramark Colorado Springs is seeking a Chef Manager to lead culinary operations, develop the team, ensure safety standards, and manage client relations. Reporting to the General Manager, you’ll take a hands-on approach to budgeting and executing company programs.

This role emphasizes menu development, quality control, and staff training, with growth opportunities and a path to advancing your culinary career within a large, service-oriented organization.

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

Team leadership

Culinary knowledge

Communication skills

Menu planning

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark Colorado Springs is seeking a Chef Manager to lead culinary operations, develop the team, ensure safety standards, and manage client relations. Reporting to the General Manager, you’ll take a hands-on approach to budgeting and executing company programs.

This role emphasizes menu development, quality control, and staff training, with growth opportunities and a path to advancing your culinary career within a large, service-oriented organization.