Chef Manager (Float) – Lead Kitchen Teams, Travel

Aramark Corporation; New Brunswick (NJ); On-site; USD 70,000 - 80,000; Full time

Job summary

Aramark is seeking a FLOAT CHEF/Chef Manager in the Southern New Jersey Region to lead culinary operations with a hands-on approach. You will train staff, develop menus, ensure safety, and drive client satisfaction while meeting budget targets. Expect travel >50% and close collaboration with the General Manager.

You’ll focus on team development, culinary excellence, and program execution, delivering high-quality food experiences and maintaining standards across sites.

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.
• 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

People management

Communication skills

Culinary expertise

Education

Culinary degree preferred

Job description

Aramark is seeking a FLOAT CHEF/Chef Manager in the Southern New Jersey Region to lead culinary operations with a hands-on approach. You will train staff, develop menus, ensure safety, and drive client satisfaction while meeting budget targets. Expect travel >50% and close collaboration with the General Manager.

You’ll focus on team development, culinary excellence, and program execution, delivering high-quality food experiences and maintaining standards across sites.