Chef Manager: Culinary Leader & Team Builder

Aramark Correctional Services; Trophy Club (TX); On-site; USD 52,000 - 76,000; Full time

Job summary

Aramark Healthcare+ is seeking a Chef Manager to join their team at Baylor Scott and White Trophy Club Medical Center in Trophy Club, TX. The role focuses on hands-on kitchen leadership, team development, culinary expertise, safety compliance, and strong client relations to meet budget requirements and implement company programs.

You will lead culinary operations, develop recipes, and oversee catering events while ensuring high standards of quality and safety across services.

Qualifications

• Requires 2-3 years of culinary 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

Culinary experience

People management

Communication skills

Safety & sanitation knowledge

Food service knowledge

Education

Post-high school education or equivalent

Culinary degree (preferred)

Job description

Aramark Healthcare+ is seeking a Chef Manager to join their team at Baylor Scott and White Trophy Club Medical Center in Trophy Club, TX. The role focuses on hands-on kitchen leadership, team development, culinary expertise, safety compliance, and strong client relations to meet budget requirements and implement company programs.

You will lead culinary operations, develop recipes, and oversee catering events while ensuring high standards of quality and safety across services.