Chef Manager: Lead Culinary Team & Menu Innovation

Aramark; West Hartford (AR); On-site; USD 75,000 - 85,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, coach culinary teams, and ensure safety and quality across all menu programs. You will work closely with the General Manager to manage budgets, develop recipes, and uphold sanitation standards in a fast-paced environment.

The role emphasizes hands-on leadership, staff development, client relations, and successful execution of company-delivered culinary programs. A strong focus on cost control and program adherence is required.

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

Kitchen management

Team leadership

Budgeting

Menu development

Food safety

Communication skills

Education

Culinary degree preferred

2-3 years post-high school education or equivalent experience

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, coach culinary teams, and ensure safety and quality across all menu programs. You will work closely with the General Manager to manage budgets, develop recipes, and uphold sanitation standards in a fast-paced environment.

The role emphasizes hands-on leadership, staff development, client relations, and successful execution of company-delivered culinary programs. A strong focus on cost control and program adherence is required.