Chef Manager: Lead Kitchen, Menus & Culinary Team

Aramark; Washington (District of Columbia); Hybrid; USD 75,000 - 80,000; Full time

Job summary

Aramark is seeking a Chef Manager in Washington, DC, to lead kitchen operations, develop culinary programs, and ensure safety and quality. The role reports to the General Manager and emphasizes team development, client relations, and adherence to budgets.

You will manage food production, menu pricing, and ensure high standards across all culinary activities while maintaining compliance with safety protocols.

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

Food service knowledge

Communication skills

Leadership

Problem solving

Education

Post-high school education

Culinary degree

Job description

Aramark is seeking a Chef Manager in Washington, DC, to lead kitchen operations, develop culinary programs, and ensure safety and quality. The role reports to the General Manager and emphasizes team development, client relations, and adherence to budgets.

You will manage food production, menu pricing, and ensure high standards across all culinary activities while maintaining compliance with safety protocols.