Chef Manager: Lead Kitchen, Menu & Team Growth

Aramark Correctional Services; Washington (District of Columbia); On-site; USD 75,000 - 80,000; Full time

Job summary

Aramark is seeking a Chef Manager who will report to the General Manager and lead kitchen operations, developing the team, applying culinary expertise, and upholding safety and client relations.

This salaried role offers growth opportunities while helping meet budget requirements and delivering high-quality food experiences.

Applicants should have 2–3 years in a related role and a culinary degree or equivalent experience, with strong communication and leadership skills.

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

Communication skills

People management

Culinary leadership

Safety awareness

Education

Post-high school education

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager who will report to the General Manager and lead kitchen operations, developing the team, applying culinary expertise, and upholding safety and client relations.

This salaried role offers growth opportunities while helping meet budget requirements and delivering high-quality food experiences.

Applicants should have 2–3 years in a related role and a culinary degree or equivalent experience, with strong communication and leadership skills.