Chef Manager: Lead Kitchens, Menus & Teams

Aramark; Richardson (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Aramark is seeking a Chef Manager who will lead kitchen teams, design chef-led menus tailored to each site, and ensure safety, quality, and client satisfaction across operations.

Reporting to the General Manager, you’ll develop talent, manage budgets, and execute company programs while maintaining strong client relations. The position offers growth opportunities and a hands-on leadership style. 2-3 years of related experience and a culinary degree are preferred.

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
• 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 management

Communication skills

Culinary knowledge

Food safety compliance

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager who will lead kitchen teams, design chef-led menus tailored to each site, and ensure safety, quality, and client satisfaction across operations.

Reporting to the General Manager, you’ll develop talent, manage budgets, and execute company programs while maintaining strong client relations. The position offers growth opportunities and a hands-on leadership style. 2-3 years of related experience and a culinary degree are preferred.