Chef Manager: Lead Kitchen Team & Culinary Innovation

Aramark; Farmville (VA); On-site; USD 68,000 - 73,000; Full time

Benefits offered by this job

401(k)

Paid time off

Parental leave

Disability coverage

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop the team, uphold safety standards, and drive client satisfaction while meeting budget requirements. You will take a hands‑on role in culinary excellence and program execution.

The position emphasizes growth opportunities, strong leadership, and coordination with the General Manager. Compensation ranges from $68,000 to $73,000 with comprehensive benefits and career development within Aramark.

Qualifications

• 2–3 years of experience in a related position.
• 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.
• 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.
• 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

People management

Culinary skills

Food safety

Oral communication

Reading skills

Written communication

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop the team, uphold safety standards, and drive client satisfaction while meeting budget requirements. You will take a hands‑on role in culinary excellence and program execution.

The position emphasizes growth opportunities, strong leadership, and coordination with the General Manager. Compensation ranges from $68,000 to $73,000 with comprehensive benefits and career development within Aramark.