Chef Manager - Lead Culinary Team & Menu Excellence

Aramark Correctional Services; Huntsville (AL); On-site; USD 60,000 - 90,000; Full time

Job summary

Aramark is seeking a Chef Manager in Huntsville, AL to lead kitchen operations, develop staff, ensure safety standards, and manage client relations. This hands-on role focuses on culinary excellence, budget adherence, and program execution across on-site food service.

The position involves training kitchen personnel, developing standardized recipes, and overseeing catering events, with growth opportunities within a global food service company.

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

People management

Team leadership

Communication skills

Food safety

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager in Huntsville, AL to lead kitchen operations, develop staff, ensure safety standards, and manage client relations. This hands-on role focuses on culinary excellence, budget adherence, and program execution across on-site food service.

The position involves training kitchen personnel, developing standardized recipes, and overseeing catering events, with growth opportunities within a global food service company.