Chef Manager, Residential Dining: Lead Kitchen & Teams

Aramark; Chester (Delaware County); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager who will lead kitchen teams, maintain safety standards, and drive culinary excellence in client-focused service environments. Reporting to the General Manager, you will develop staff, manage budgets, and execute company-wide programs to meet client expectations.

You will train staff, oversee recipe development, and ensure consistent quality across all menus and presentations while upholding sanitation and safety protocols.

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

2-3 years experience in related role

Oral, reading and writtencommunication

Education

Culinary degree preferred

2-3 years post-high school education or equivalent

Job description

Aramark is seeking a Chef Manager who will lead kitchen teams, maintain safety standards, and drive culinary excellence in client-focused service environments. Reporting to the General Manager, you will develop staff, manage budgets, and execute company-wide programs to meet client expectations.

You will train staff, oversee recipe development, and ensure consistent quality across all menus and presentations while upholding sanitation and safety protocols.