Chef Manager: Lead Culinary Team & Menu Innovation

Aramark; Beaufort (NC); On-site; USD 48,000 - 72,000; Full time

Job summary

Aramark Student Nutrition seeks a Chef Manager to lead kitchen operations, manage staff, and ensure quality in culinary activities and client relations. Reporting to the GM, you’ll drive safety, budgeting, and program execution while mentoring team members and improving service delivery.

You will implement recipes, manage inventories, train staff, and handle catering events, with a hands-on approach to meet client expectations and budget goals.

Qualifications

• 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 and/or problems.
• 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.
• At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Skills

Team management

Communication skills

Education

Post-high school education

Culinary degree (preferred)

Job description

Aramark Student Nutrition seeks a Chef Manager to lead kitchen operations, manage staff, and ensure quality in culinary activities and client relations. Reporting to the GM, you’ll drive safety, budgeting, and program execution while mentoring team members and improving service delivery.

You will implement recipes, manage inventories, train staff, and handle catering events, with a hands-on approach to meet client expectations and budget goals.