Chef Manager: Lead Kitchen, Menu & Team

Aramark; Arlington Heights (IL); Vor Ort; USD 65.000 - 90.000; Vollzeit

Zusammenfassung

Aramark seeks a Chef Manager to lead kitchen teams, develop menus, and ensure safety, cost control, and quality standards. Reporting to the General Manager, you will drive training, standardization, and client relations while supporting budget goals and corporate programs.

You'll play a hands-on role in culinary execution, vendor relations and program delivery, with growth opportunities across food service leadership.

Qualifikationen

• 2-3 years of experience in a related position.
• 2-3 years of post-high school education or equivalent experience.
• 5+ years of previous management experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Oral, reading and written communication skills.
• SERVSAFE Certification, or ability to obtain the Certification once employed.

Aufgaben

• 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.

Kenntnisse

Team management

Culinary expertise

Safety & sanitation

Communication skills

Food cost control

Training & development

ServSafe Certification

Problem solving

Ausbildung

Culinary degree preferred

Post-high school education or equivalent

Jobbeschreibung

Aramark seeks a Chef Manager to lead kitchen teams, develop menus, and ensure safety, cost control, and quality standards. Reporting to the General Manager, you will drive training, standardization, and client relations while supporting budget goals and corporate programs.

You'll play a hands-on role in culinary execution, vendor relations and program delivery, with growth opportunities across food service leadership.