Chef Manager: Lead Culinary Team & Programs

Aramark; Dearborn (MI); In loco; USD 55.000 - 75.000; Tempo pieno

Descrizione del lavoro

Aramark is seeking a Chef Manager to lead daily kitchen operations on site, oversee culinary staff, and ensure quality, safety, and cost control. You will develop menus, standardize recipes, and manage events while fostering staff development and client relations.

The role reports to the General Manager and emphasizes hands-on leadership, budget adherence, and program execution across shifts. Growth opportunities are highlighted by the company.

Competenze

• 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.

Mansioni

• 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.

Conoscenze

People management

Culinary expertise

Food safety knowledge

Communication skills

Formazione

Post-high school education or equivalent

Culinary degree preferred

Descrizione del lavoro

Aramark is seeking a Chef Manager to lead daily kitchen operations on site, oversee culinary staff, and ensure quality, safety, and cost control. You will develop menus, standardize recipes, and manage events while fostering staff development and client relations.

The role reports to the General Manager and emphasizes hands-on leadership, budget adherence, and program execution across shifts. Growth opportunities are highlighted by the company.