Chef Manager | Lead Kitchen Team & Menu Innovation

Aramark; Washington (District of Columbia); On-site; USD 75,000 - 80,000; Full time

Job summary

Aramark is seeking a Chef Manager in Washington to lead kitchen operations, develop menus, and mentor culinary staff while ensuring safety and quality standards. Reporting to the General Manager, you’ll manage budgets, supervise production, and deliver outstanding food experiences for clients.

You will collaborate with a diverse team, drive recipe development, estimate usage, and price menus with hands-on leadership and a focus on client relations and program execution across events and daily

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

People management

Culinary knowledge

Communication skills

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager in Washington to lead kitchen operations, develop menus, and mentor culinary staff while ensuring safety and quality standards. Reporting to the General Manager, you’ll manage budgets, supervise production, and deliver outstanding food experiences for clients.

You will collaborate with a diverse team, drive recipe development, estimate usage, and price menus with hands-on leadership and a focus on client relations and program execution across events and daily