Chef Manager: Lead Kitchen Team & Culinary Excellence

Aramark Correctional Services; Chapel Hill (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark in North Carolina seeks a Chef Manager to lead kitchen operations, train staff, and deliver exceptional food experiences while focusing on safety, quality, and client relations. Reporting to the General Manager, you will blend culinary expertise with budget awareness and program execution.

This hands-on leadership role emphasizes recipe development, standardization, and presenting compelling menus. You will collaborate with clients and the operations team to meet service goals and drive

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.

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 leadership

Culinary expertise

Budget management

Food safety

Menu development

Client relations

Education

Culinary degree

Job description

Aramark in North Carolina seeks a Chef Manager to lead kitchen operations, train staff, and deliver exceptional food experiences while focusing on safety, quality, and client relations. Reporting to the General Manager, you will blend culinary expertise with budget awareness and program execution.

This hands-on leadership role emphasizes recipe development, standardization, and presenting compelling menus. You will collaborate with clients and the operations team to meet service goals and drive