Chef Manager: Lead Culinary Teams & Menu Innovation

Aramark; North Carolina; On-site; USD 50,000 - 80,000; Full time

Job summary

Aramark is seeking a Chef Manager to deliver exceptional dining experiences across client sites, reporting to the General Manager. You will lead kitchen operations, develop the team, uphold safety protocols, and maintain strong client relations to provide high-quality food experiences.

You will manage menu creation, cost controls, and coordinate with operations to meet budget goals while implementing company programs and ensuring consistent standards across shifts and locations.

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.
• In order to meet commitments, job duties may change or new ones may be assigned without formal notice.

Skills

Oral, reading & writing communication

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to deliver exceptional dining experiences across client sites, reporting to the General Manager. You will lead kitchen operations, develop the team, uphold safety protocols, and maintain strong client relations to provide high-quality food experiences.

You will manage menu creation, cost controls, and coordinate with operations to meet budget goals while implementing company programs and ensuring consistent standards across shifts and locations.