Chef Manager Float - RWJBH

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

Benefits offered by this job

Medical and dental insurance

401(k) retirement savings plan

Paid parental leave

Job summary

Aramark is looking for a FLOAT CHEF in New Brunswick, NJ, to join our team. As a Chef Manager, you will focus on developing team skills, ensuring culinary expertise, and maintaining safety protocols while delivering outstanding food experiences. This role involves hands-on leadership in managing kitchen staff and overseeing culinary activities.

The position requires 2-3 years of relevant experience, culinary training, and strong communication skills. Compensation ranges from $70,000 to $80,000, with comprehensive benefits including medical, dental, and retirement plans.

Qualifications

• 2-3 years of experience in a related position.
• Advanced knowledge of food profession principles and practices.
• Experience managing people and/or problems.

Responsibilities

• Train and manage kitchen personnel.
• Estimate food consumption and requisition food.
• Select and develop recipes, standardizing production.
• Establish presentation techniques and quality standards.
• Oversee special catering events.

Skills

Culinary expertise

Team management

Safety and sanitation

Oral communication

Recipe standardization

Education

Culinary degree preferred

2-3 years post-high school education or equivalent

Tools

Culinary equipment

Job description

We are looking for a FLOAT CHEF to join our team! We know that a Chef’s job isn’t only about the food – it takes skills, dedication, patience, and the right opportunities. We’re looking for a Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands‑on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Southern New Jersey Region.

Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

Job 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 maintain safety and sanitation in the kitchen.
• Oversee special catering events and may also offer culinary instruction or demonstrate culinary techniques.
• Travel more than 50% of the time.

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 managing people and/or problems.
• Requires oral, reading, and written communication skills.

Compensation

Hourly rate: $70,000 to $80,000.

Benefits

Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by applicable law.