Chef Manager: Lead Kitchen, Menu & Budget Programs

Aramark; Tallahassee (FL); On-site; USD 50,000 - 66,000; Full time

Job summary

Aramark in Tallahassee, FL is seeking a Chef Manager who can lead kitchen operations, develop menus, and deliver exceptional food experiences for clients. Reporting to the General Manager, you’ll train and supervise kitchen staff, manage food purchase planning, and uphold safety and sanitation standards across all culinary activities.

This hands-on role emphasizes culinary excellence, team development, and strong client relations, with growth opportunities within a global food service leader.

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

Team management

Culinary knowledge

Safety and sanitation

Communication skills

Education

Culinary degree (preferred)

Post-high school education or equivalent experience

Job description

Aramark in Tallahassee, FL is seeking a Chef Manager who can lead kitchen operations, develop menus, and deliver exceptional food experiences for clients. Reporting to the General Manager, you’ll train and supervise kitchen staff, manage food purchase planning, and uphold safety and sanitation standards across all culinary activities.

This hands-on role emphasizes culinary excellence, team development, and strong client relations, with growth opportunities within a global food service leader.