Chef Manager: Hands-On Kitchen Leader & Team Builder

Aramark; Wood Manor (MS); On-site; USD 45,000 - 65,000; Full time

Job summary

Aramark seeks a Chef Manager to lead kitchen operations, develop culinary talent, ensure safety and sanitation, and manage client relations. Reporting to the General Manager, you’ll help meet budget targets and implement company culinary programs while delivering excellent food experiences.

This hands-on leadership role emphasizes quality, cost control, and staff development. The successful candidate will have 2–3 years in a related role, with a culinary degree preferred, and strong

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 management

Culinary knowledge

Food safety

Client relations

Education

Culinary degree (preferred)

Job description

Aramark seeks a Chef Manager to lead kitchen operations, develop culinary talent, ensure safety and sanitation, and manage client relations. Reporting to the General Manager, you’ll help meet budget targets and implement company culinary programs while delivering excellent food experiences.

This hands-on leadership role emphasizes quality, cost control, and staff development. The successful candidate will have 2–3 years in a related role, with a culinary degree preferred, and strong