Chef Manager: Lead Culinary Team & Service Excellence

Aramark; Butler (Butler County); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager who will lead kitchen operations, mentor culinary teams, and ensure high-quality food experiences for clients. You will collaborate with the General Manager to meet budget goals and uphold safety and sanitation standards.

Reporting to the General Manager, you’ll drive menu development, training, and client relations while maintaining a hands-on approach to daily kitchen activities.

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
• 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

Experience

People management

Communication

Culinary knowledge

Education

Culinary degree

Post-high school education

Job description

Aramark is seeking a Chef Manager who will lead kitchen operations, mentor culinary teams, and ensure high-quality food experiences for clients. You will collaborate with the General Manager to meet budget goals and uphold safety and sanitation standards.

Reporting to the General Manager, you’ll drive menu development, training, and client relations while maintaining a hands-on approach to daily kitchen activities.