Chef Manager: Lead Kitchen Team & Menu Innovation

Aramark; Philadelphia (Philadelphia County); On-site; USD 65,000 - 85,000; Full time

Job summary

Aramark in the Philadelphia area is seeking a Chef Manager who will lead kitchen operations, mentor culinary staff, and ensure high-quality food experiences for clients.

Reporting to the General Manager, you will manage budgets, safety protocols, menu development, and vendor relations while delivering outstanding service. This hands-on role offers growth opportunities and requires 2-3 years related experience; culinary degree preferred.

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.
• Experience in management of people and/or problems.
• Excellent 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. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Skills

Team leadership

Culinary excellence

Customer service

Education

Culinary degree preferred

Job description

Aramark in the Philadelphia area is seeking a Chef Manager who will lead kitchen operations, mentor culinary staff, and ensure high-quality food experiences for clients.

Reporting to the General Manager, you will manage budgets, safety protocols, menu development, and vendor relations while delivering outstanding service. This hands-on role offers growth opportunities and requires 2-3 years related experience; culinary degree preferred.