Chef Manager: Lead Kitchen Teams, Elevate Culinary

Aramark Correctional Services; Natchitoches, Northern (LA, KY); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead on-site culinary operations, develop a skilled kitchen team, and ensure high standards of safety and sanitation. Reporting to the General Manager, you will manage cost controls, assist in menu planning, and coordinate with clients to deliver exceptional food experiences.

This role emphasizes hands-on cooking, recipe standardization, staff development, and effective communication.

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 knowledge

People management

Oral & written comms

Communication skills

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead on-site culinary operations, develop a skilled kitchen team, and ensure high standards of safety and sanitation. Reporting to the General Manager, you will manage cost controls, assist in menu planning, and coordinate with clients to deliver exceptional food experiences.

This role emphasizes hands-on cooking, recipe standardization, staff development, and effective communication.