Chef Manager: Lead Kitchen, Develop Team, Elevate Service

Aramark; Norfolk (VA); On-site; USD 62,000 - 68,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen teams, ensure safety, and drive culinary excellence. Reporting to the General Manager, you will develop staff, manage budgets, and implement company programs to deliver superior food experiences.

You will also oversee catering events, standardize recipes, and maintain quality while adapting to client needs and budget targets. This role emphasizes hands-on leadership and continuous growth within Aramark.

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

People management

Culinary expertise

Communication skills

Safety & sanitation

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen teams, ensure safety, and drive culinary excellence. Reporting to the General Manager, you will develop staff, manage budgets, and implement company programs to deliver superior food experiences.

You will also oversee catering events, standardize recipes, and maintain quality while adapting to client needs and budget targets. This role emphasizes hands-on leadership and continuous growth within Aramark.