Culinary Manager: Lead Kitchen Team & Menu Innovation

Aramark; New York (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

Aramark in New York is seeking a Chef Manager to lead culinary operations, develop the team, and uphold safety and quality standards while delivering exceptional customer service and food experiences.

Reporting to the General Manager, you will manage budgets, plan menus, train staff, and ensure compliance with safety protocols and company programs. This hands-on role emphasizes mentorship, menu development, and client relations.

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

People management

Communication skills

Culinary knowledge

Food safety

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark in New York is seeking a Chef Manager to lead culinary operations, develop the team, and uphold safety and quality standards while delivering exceptional customer service and food experiences.

Reporting to the General Manager, you will manage budgets, plan menus, train staff, and ensure compliance with safety protocols and company programs. This hands-on role emphasizes mentorship, menu development, and client relations.