Chef Manager: Lead Kitchen Team & Elevate Menus

Aramark; Natchitoches (LA); Sur place; USD 50 000 - 70 000; Plein temps

Résumé du poste

Aramark is seeking a Chef Manager to lead kitchen operations, develop menus, and ensure safety and sanitation standards. You will train and manage kitchen staff, coordinate culinary activities, and uphold quality while working with clients to meet budgets and programs.

The role emphasizes culinary excellence, staff development, and adapting to client needs within a dynamic food-service environment. Opportunities for growth and skill development are highlighted in the job posting.

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.

Responsabilités

• 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

Connaissances

team development

culinary expertise

safety protocol

client relations

Formation

post-high school education or equivalent

Culinary degree preferred

Description du poste

Aramark is seeking a Chef Manager to lead kitchen operations, develop menus, and ensure safety and sanitation standards. You will train and manage kitchen staff, coordinate culinary activities, and uphold quality while working with clients to meet budgets and programs.

The role emphasizes culinary excellence, staff development, and adapting to client needs within a dynamic food-service environment. Opportunities for growth and skill development are highlighted in the job posting.