Chef Manager: Hands-On Kitchen Leader & Menu Innovator

Aramark; Hartford (CT); Vor Ort; USD 75.000 - 85.000; Vollzeit

Benefits dieser Stelle

Medical insurance

Dental insurance

Vision insurance

Work-life resources

401(k) retirement plan

Parental leave

Disability coverage

Zusammenfassung

Aramark in Hartford, CT is seeking a Chef Manager to lead kitchen operations, develop the team, ensure safety, and manage client relations while helping meet budget targets. The role reports to the General Manager and is hands-on with culinary execution and program implementation.

The position emphasizes growth opportunities, adherence to safety standards, and delivering high-quality food experiences for customers and clients.

Qualifikationen

• 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.
• Oral, reading and written communication skills.

Aufgaben

• 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.

Kenntnisse

Team leadership

Culinary expertise

Budgeting

Food safety

Communication skills

Ausbildung

Culinary degree preferred

Post-high school education or equivalent experience

Jobbeschreibung

Aramark in Hartford, CT is seeking a Chef Manager to lead kitchen operations, develop the team, ensure safety, and manage client relations while helping meet budget targets. The role reports to the General Manager and is hands-on with culinary execution and program implementation.

The position emphasizes growth opportunities, adherence to safety standards, and delivering high-quality food experiences for customers and clients.