Chef Manager: Lead Culinary Team & Menu Excellence

Aramark Correctional Services; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead culinary operations, deliver quality food experiences, train the team, and maintain safety and budget alignment. Reporting to the General Manager, this hands-on role emphasizes staff development, recipe execution, and client relations to meet program goals.

The position offers growth opportunities and a chance to contribute to a wide range of catering and dining services across facilities, with emphasis on quality, safety, and customer satisfaction.

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 skills

Food safety knowledge

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark is seeking a Chef Manager to lead culinary operations, deliver quality food experiences, train the team, and maintain safety and budget alignment. Reporting to the General Manager, this hands-on role emphasizes staff development, recipe execution, and client relations to meet program goals.

The position offers growth opportunities and a chance to contribute to a wide range of catering and dining services across facilities, with emphasis on quality, safety, and customer satisfaction.