Culinary Manager: Lead Kitchen, Menus & Training

Aramark; Scottsdale (AZ); Presencial; USD 52 000 - 80 000; Tempo integral

Resumo da oferta

Aramark is seeking a Chef Manager to lead culinary operations, develop menus, and ensure high-quality food experiences. You will train staff, manage budgets, and maintain safety standards while coordinating with the General Manager and clients to deliver exceptional service.

The role emphasizes hands-on leadership, recipe standardization, and catering oversight to meet program requirements and client expectations across on-site operations.

Qualificações

• 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.

Responsabilidades

• 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.

Conhecimentos

Team management

Leadership

Food safety

Communication (oral/written)

Kitchen operations

Formação académica

Post-high school education or equivalent

Culinary degree preferred

Descrição da oferta de emprego

Aramark is seeking a Chef Manager to lead culinary operations, develop menus, and ensure high-quality food experiences. You will train staff, manage budgets, and maintain safety standards while coordinating with the General Manager and clients to deliver exceptional service.

The role emphasizes hands-on leadership, recipe standardization, and catering oversight to meet program requirements and client expectations across on-site operations.