Chef Manager: Lead Kitchens, Mentorship & Growth

Aramark Correctional Services; Mount Laurel Township (NJ); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical care

Dental care

Vision care

401(k) retirement plan

Parental leave

Job summary

Aramark is seeking a Chef Manager in New Jersey to lead kitchen operations, mentor culinary teams, and ensure safety and quality across shifting programs. Reporting to the General Manager, you will drive menu development, cost control, and client relations while delivering exceptional food experiences.

The role emphasizes hands-on leadership, culinary expertise, and adherence to safety protocols, with opportunities for growth and program expansion within a national hospitality framework.

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

Communication

Food safety

Culinary knowledge

Budgeting/planning

Education

Culinary degree preferred

Post-high school education or equivalent

Job description

Aramark is seeking a Chef Manager in New Jersey to lead kitchen operations, mentor culinary teams, and ensure safety and quality across shifting programs. Reporting to the General Manager, you will drive menu development, cost control, and client relations while delivering exceptional food experiences.

The role emphasizes hands-on leadership, culinary expertise, and adherence to safety protocols, with opportunities for growth and program expansion within a national hospitality framework.