Culinary Leader: Kitchen Operations & Menu Innovation

Aramark; Iowa, Northern (LA, KY); Hybrid; USD 52,000 - 68,000; Full time

Job summary

Aramark Fayette, IA is seeking a Chef Manager to lead a culinary team, oversee kitchen operations, and elevate the guest experience through strong client relationships.

In this hands-on role you will develop recipes, manage costs, ensure food safety and quality, and support events for students, faculty, staff, and the community. This position rewards leadership and creative problem solving in a fast-paced environment.

Qualifications

• 2-3 years of experience in culinary leadership or kitchen management.
• Culinary degree preferred but not required.
• Strong knowledge of culinary techniques, menu planning, and kitchen operations.
• Proven ability to lead, motivate, and develop teams.
• Experience managing operational challenges in a fast-paced environment.
• Excellent communication and organizational skills.
• Passion for delivering exceptional food and guest experiences.

Responsibilities

• Train, coach, and mentor kitchen staff to build a positive team culture.
• Supervise daily culinary operations to ensure exceptional execution.
• Foster engagement, accountability, and professional growth.
• Develop, refine, and standardize recipes to maintain quality.
• Create visually appealing presentations and high culinary standards.
• Plan, develop, and price menus balancing creativity and financial goals.
• Support events for students, faculty, staff, and community.
• Monitor food purchasing, inventory, and waste to optimize costs.
• Ensure kitchen equipment operates safely and is maintained.
• Maintain compliance with food safety and workplace safety standards.

Skills

Culinary leadership

Team development

Food safety

Menu planning

Operations management

Communication skills

Customer service

Education

Culinary degree

Job description

Aramark Fayette, IA is seeking a Chef Manager to lead a culinary team, oversee kitchen operations, and elevate the guest experience through strong client relationships.

In this hands-on role you will develop recipes, manage costs, ensure food safety and quality, and support events for students, faculty, staff, and the community. This position rewards leadership and creative problem solving in a fast-paced environment.