Chef Manager: Lead Kitchen Team & Menu Innovation

Aramark; Racine (WI); On-site; USD 50,000 - 65,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop recipes, and ensure high standards of safety and sanitation at client sites in Racine, WI. You will train kitchen staff, oversee catering events, and manage food quantities and production costs to meet budget goals.

The role emphasizes strong leadership, culinary expertise, and excellent communication with clients and team members to deliver quality meals and memorable dining experiences.

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.
• In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Skills

People management

Culinary knowledge

Communication skills

Food service operations

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop recipes, and ensure high standards of safety and sanitation at client sites in Racine, WI. You will train kitchen staff, oversee catering events, and manage food quantities and production costs to meet budget goals.

The role emphasizes strong leadership, culinary expertise, and excellent communication with clients and team members to deliver quality meals and memorable dining experiences.