Chef Manager: Lead Culinary Team & Menu Excellence

Aramark; Columbia (SC); On-site; USD 52,000 - 76,000; Full time

Job summary

Aramark is seeking a Chef Manager in Columbia, SC to lead kitchen teams, develop menus and manage food safety and budgets. This hands-on role emphasizes staff development, culinary excellence and client relations, reporting to the General Manager.

The right candidate combines strong culinary knowledge with leadership and communication skills to deliver exceptional food experiences. You will work on-site, drive standardization of recipes, and support budget objectives while maintaining quality

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 expertise

Food safety

Communication skills

Budget management

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager in Columbia, SC to lead kitchen teams, develop menus and manage food safety and budgets. This hands-on role emphasizes staff development, culinary excellence and client relations, reporting to the General Manager.

The right candidate combines strong culinary knowledge with leadership and communication skills to deliver exceptional food experiences. You will work on-site, drive standardization of recipes, and support budget objectives while maintaining quality