Chef Manager: Lead Kitchen Team & Culinary Excellence

Aramark Corporation; Pearl (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop culinary talents, ensure safety standards, and manage client relations. Reporting to the General Manager, you will drive budget adherence and implement company programs while fostering teamwork and consistency across food service.

The role emphasizes hands-on leadership, menu development, and training of kitchen personnel, with opportunities for growth within a global food 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.
• 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

Culinary expertise

Safety protocol

Client relations

Budget management

Education

Culinary degree

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop culinary talents, ensure safety standards, and manage client relations. Reporting to the General Manager, you will drive budget adherence and implement company programs while fostering teamwork and consistency across food service.

The role emphasizes hands-on leadership, menu development, and training of kitchen personnel, with opportunities for growth within a global food services organization.