Chef Manager: Lead Kitchen Team & Menu Excellence

Aramark Correctional Services; West Hartford (CT); On-site; USD 75,000 - 85,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop teams, maintain safety standards, and strengthen client relations. You will play a key role in meeting budget requirements and delivering company programs while advancing culinary expertise.

The role emphasizes hands-on leadership, training, and menu development to ensure high-quality food experiences for clients and customers.

Qualifications

• Requires 2-3 years of experience in a related position.
• 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.
• Post-high school education or equivalent experience.
• Culinary degree preferred.

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

Experience in related position

Advanced knowledge of food profession

People management experience

Communication skills (oral, reading, &

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop teams, maintain safety standards, and strengthen client relations. You will play a key role in meeting budget requirements and delivering company programs while advancing culinary expertise.

The role emphasizes hands-on leadership, training, and menu development to ensure high-quality food experiences for clients and customers.