Chef Manager - West Chester University

Aramark; West Chester (Chester County); On-site; USD 45,000 - 60,000; Full time

Job summary

Aramark is looking for a Chef Manager in West Chester, PA, to lead kitchen operations. You will train staff, manage food budgets, and ensure high-quality culinary standards. This position emphasizes team development, client relations, and compliance with safety protocols.

The ideal candidate has a culinary degree and 2-3 years of relevant experience. We prioritize growth opportunities for our team, ensuring the best food experiences for our customers.

Qualifications

• 2-3 years of experience in a related position.
• Requires advanced knowledge of food principles and practices.
• Experiential knowledge of management of people and/or problems.

Responsibilities

• Train and manage kitchen personnel and culinary activities.
• Estimate food consumption and purchase food.
• Develop and standardize production recipes for quality.

Skills

Culinary expertise

Team management

Communication skills

Education

Culinary degree preferred

Post-high school education or equivalent

Job description

Requisition #: 652507

Location: West Chester, PA, US, 19383

Job Description

We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands‑on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.

Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

Job 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 demonstrate culinary techniques

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

We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.