Culinary Operations Lead — Chef Manager

Aramark; Livermore (CA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement plan

Paid time off

Job summary

Aramark seeks a Chef Manager to lead kitchen teams, develop culinary programs, and maintain safety and quality standards on site. You will work with the General Manager to manage budgets, training, and client relations while delivering superior food experiences.

The role emphasizes hands-on leadership, menu planning, and collaboration to meet program objectives and service levels across guest services and operations. A culinary background supports ongoing professional growth.

Qualifications

• 2–3 years of experience in a related position.
• 2–3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• 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
• At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Skills

Team management

Communication skills

Food safety knowledge

Menu planning

Education

Culinary degree (preferred)

Job description

Aramark seeks a Chef Manager to lead kitchen teams, develop culinary programs, and maintain safety and quality standards on site. You will work with the General Manager to manage budgets, training, and client relations while delivering superior food experiences.

The role emphasizes hands-on leadership, menu planning, and collaboration to meet program objectives and service levels across guest services and operations. A culinary background supports ongoing professional growth.