Chef Manager - Lead Yosemite Kitchen Team

Aramark; California; On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

401(k)

Paid time off

Job summary

Aramark in Yosemite National Park, CA, seeks a Chef Manager to lead kitchen operations, train staff, and ensure high-quality food experiences for guests, reporting to the General Manager. You will focus on team development, culinary expertise, safety protocols, and budget adherence while delivering exceptional client service in a scenic national park setting.

The role emphasizes managing culinary activities, ensuring safety and sanitation, and coordinating with events and catering as part of a

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

Education

Culinary degree

Job description

Aramark in Yosemite National Park, CA, seeks a Chef Manager to lead kitchen operations, train staff, and ensure high-quality food experiences for guests, reporting to the General Manager. You will focus on team development, culinary expertise, safety protocols, and budget adherence while delivering exceptional client service in a scenic national park setting.

The role emphasizes managing culinary activities, ensuring safety and sanitation, and coordinating with events and catering as part of a