Culinary Manager: Lead Kitchen, Menus & Catering

Aramark Corporation; Beaufort (NC); On-site; USD 52,000 - 72,000; Full time

Job summary

Aramark Student Nutrition is seeking a Chef Manager to lead kitchen operations, drive culinary excellence, and mentor staff in a school dining program. You will work closely with the General Manager to deliver quality meals, manage budgets, and uphold safety standards.

The role emphasizes hands-on leadership, menu development, and compelling client relations to ensure a stellar dining experience for students and partners across districts.

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

Team management

Communication skills

Culinary knowledge

Budget awareness

Problem management

Oral communication

Written communication

Education

Post-high school education

Culinary degree preferred

Job description

Aramark Student Nutrition is seeking a Chef Manager to lead kitchen operations, drive culinary excellence, and mentor staff in a school dining program. You will work closely with the General Manager to deliver quality meals, manage budgets, and uphold safety standards.

The role emphasizes hands-on leadership, menu development, and compelling client relations to ensure a stellar dining experience for students and partners across districts.