Chef Manager: Lead Kitchen, Menus & Team Development

Aramark; Iowa (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations on-site, focusing on team development, culinary excellence, safety, and client relations. You will manage budgets and execute company programs while maintaining quality and service standards across events and daily operations.

The role emphasizes hands-on cooking leadership, recipe development, and training, with opportunities for growth within a global food and facilities services organization.

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.
• 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.

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.

Skills

Team leadership

Food safety knowledge

Customer service

Communication skills

Menu planning

Education

Culinary degree or equivalent

Post-high school education or equivalent

Job description

Aramark is seeking a Chef Manager to lead kitchen operations on-site, focusing on team development, culinary excellence, safety, and client relations. You will manage budgets and execute company programs while maintaining quality and service standards across events and daily operations.

The role emphasizes hands-on cooking leadership, recipe development, and training, with opportunities for growth within a global food and facilities services organization.