Chef Manager: Lead Kitchen Team & Culinary Programs

Aramark; Franklinton (NC); On-site; USD 60,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations and culinary teams in a client-focused setting. Reporting to the General Manager, you will oversee menu development, safety protocols, client relations, and budget adherence while training staff and maintaining high standards of quality.

The role emphasizes hands-on culinary leadership, staff development, and collaboration with operations to deliver exceptional service across shifts and locations.

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.
• Duties may change or new ones may be assigned without formal notice.

Skills

Kitchen management

Culinary expertise

Food safety

Communication skills

Education

Culinary degree

Job description

Aramark is seeking a Chef Manager to lead kitchen operations and culinary teams in a client-focused setting. Reporting to the General Manager, you will oversee menu development, safety protocols, client relations, and budget adherence while training staff and maintaining high standards of quality.

The role emphasizes hands-on culinary leadership, staff development, and collaboration with operations to deliver exceptional service across shifts and locations.