Chef Manager: Culinary Team Leader & Kitchen Strategist

Aramark; Ocean City (NJ); Sur place; USD 60 000 - 70 000; Plein temps

Résumé du poste

Aramark in New Jersey is seeking a Chef Manager to lead kitchen operations, develop teams, uphold safety standards, and manage client relations while meeting budget targets. This hands-on role focuses on culinary excellence and program execution to deliver top-tier food experiences.

You will report to the General Manager, train and supervise staff, approve menus, and ensure quality, consistency, and cost control across all food service activities.

Qualifications

• 2-3 years of experience in a related position.
• 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsabilités

• 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.

Connaissances

Kitchen management

Food safety

Culinary leadership

Menu development

Communication skills

Formation

Culinary degree

Post-high school education

Description du poste

Aramark in New Jersey is seeking a Chef Manager to lead kitchen operations, develop teams, uphold safety standards, and manage client relations while meeting budget targets. This hands-on role focuses on culinary excellence and program execution to deliver top-tier food experiences.

You will report to the General Manager, train and supervise staff, approve menus, and ensure quality, consistency, and cost control across all food service activities.