Chef Manager: Hands-On Culinary Leader & Team Builder

Aramark; Chapel Hill (NC); On-site; USD 52,000 - 76,000; Full time

Job summary

Aramark in Chapel Hill, NC is seeking a Chef Manager who will lead kitchen operations, mentor culinary teams, and deliver outstanding student and client dining experiences. Reporting to the General Manager, this hands-on role focuses on menu development, safety protocols, and cost control while maintaining quality and service standards.

The Chef Manager will train staff, manage inventories, coordinate catering events, and ensure compliance with sanitation guidelines.

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

Team leadership

Culinary expertise

Food safety

Budget management

Menu planning

Education

Culinary degree

Post-high school education

Job description

Aramark in Chapel Hill, NC is seeking a Chef Manager who will lead kitchen operations, mentor culinary teams, and deliver outstanding student and client dining experiences. Reporting to the General Manager, this hands-on role focuses on menu development, safety protocols, and cost control while maintaining quality and service standards.

The Chef Manager will train staff, manage inventories, coordinate catering events, and ensure compliance with sanitation guidelines.