Chef Manager: Lead Kitchen & Culinary Team

Aramark; Chesapeake (VA); On-site; USD 70,000 - 75,000; Full time

Job summary

Aramark in Chesapeake, VA is seeking a Chef Manager who will be hands-on in developing the culinary team, ensuring safety, and delivering outstanding client relations and food experiences. Reporting to the General Manager, you will help meet budgets and implement company programs.

You will train and supervise kitchen staff while driving menu development, cost control, and consistent quality across meals and events, including catering opportunities.

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

Food safety

Culinary skills

Education

Post-high school education or equivalent

Culinary degree preferred

Tools

Food safety knowledge

Job description

Aramark in Chesapeake, VA is seeking a Chef Manager who will be hands-on in developing the culinary team, ensuring safety, and delivering outstanding client relations and food experiences. Reporting to the General Manager, you will help meet budgets and implement company programs.

You will train and supervise kitchen staff while driving menu development, cost control, and consistent quality across meals and events, including catering opportunities.