Chef Manager: Lead Culinary Teams & Menu Innovation

Aramark Corporation; Bridgewater Township (NJ); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical benefits

401(k) retirement plan

Parental leave

Job summary

Aramark Corporation seeks a Chef Manager to lead kitchen operations, develop culinary teams, and ensure quality service across client sites. You will oversee menu planning, cost controls, and safety protocols while collaborating with the General Manager.

The role emphasizes hands-on kitchen leadership, staff development, and adherence to company programs. Ideal candidates have 2–3 years in related roles and culinary credentials, with strong communication skills.

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
• Strong 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 and standardize production recipes for consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation and maintenance and enforce safety and sanitation in kitchen
• Oversee special catering events and may provide culinary instruction or demonstrations

Skills

Culinary knowledge

People management

Budgeting

Communication skills

Education

Culinary degree

Post-high school education

Job description

Aramark Corporation seeks a Chef Manager to lead kitchen operations, develop culinary teams, and ensure quality service across client sites. You will oversee menu planning, cost controls, and safety protocols while collaborating with the General Manager.

The role emphasizes hands-on kitchen leadership, staff development, and adherence to company programs. Ideal candidates have 2–3 years in related roles and culinary credentials, with strong communication skills.