Culinary Manager: Lead Kitchen, Menus & Team

Aramark Corporation; Trophy Club (TX); On-site; USD 55,000 - 70,000; Full time

Job summary

Aramark Healthcare+ is seeking a Chef Manager at Baylor Scott and White Trophy Club Medical Center in Trophy Club, TX. This role combines hands-on kitchen leadership with team development, culinary expertise, safety, and client relations to meet budgets and execute programs.

You will train kitchen staff, manage recipes, standardize production, and oversee catering events while maintaining high standards of quality and safety in a healthcare setting.

Qualifications

• Requires 2-3 years of culinary 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

Kitchen team leadership

Menu planning

Food safety knowledge

Communication skills

Education

2-3 years post-high school education or equivalent

Culinary Degree preferred

Job description

Aramark Healthcare+ is seeking a Chef Manager at Baylor Scott and White Trophy Club Medical Center in Trophy Club, TX. This role combines hands-on kitchen leadership with team development, culinary expertise, safety, and client relations to meet budgets and execute programs.

You will train kitchen staff, manage recipes, standardize production, and oversee catering events while maintaining high standards of quality and safety in a healthcare setting.