Chef Manager: Lead Kitchen Team & Menu Excellence

Aramark; Norfolk (VA); On-site; USD 62,000 - 68,000; Full time

Job summary

Aramark is seeking a Chef Manager in the Norfolk area to lead kitchen operations, supervise culinary staff, and ensure safe, high-quality service. Reporting to the General Manager, you will drive menu development, cost controls, and client relations while maintaining the highest standards of food safety and service excellence.

The role emphasizes team development, culinary expertise, and adherence to budget and company programs, with opportunities for growth and hands-on leadership in a dynamic

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

Food service management

Leadership

Communication

Food safety knowledge

Education

Culinary degree

Post-high school education or equivalent experience

Job description

Aramark is seeking a Chef Manager in the Norfolk area to lead kitchen operations, supervise culinary staff, and ensure safe, high-quality service. Reporting to the General Manager, you will drive menu development, cost controls, and client relations while maintaining the highest standards of food safety and service excellence.

The role emphasizes team development, culinary expertise, and adherence to budget and company programs, with opportunities for growth and hands-on leadership in a dynamic