Culinary Operations Lead – School Nutrition

Aramark Corporation; Racine (WI); On-site; USD 60,000 - 75,000; Full time

Job summary

Aramark's Student Nutrition division in Racine, Wisconsin seeks a Chef Manager to lead kitchen teams, maintain safety standards, and manage budgets while delivering high-quality school dining experiences.

The role focuses on culinary leadership, client relations, and program execution; reporting to the General Manager, you will drive menu development and staff growth in a fast-paced environment.

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.
• 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.

Skills

Oral, reading and written skills

People management experience

Food safety/food profession knowledge

Education

2-3 years post-high school education or equivalent

Culinary degree preferred

Job description

Aramark's Student Nutrition division in Racine, Wisconsin seeks a Chef Manager to lead kitchen teams, maintain safety standards, and manage budgets while delivering high-quality school dining experiences.

The role focuses on culinary leadership, client relations, and program execution; reporting to the General Manager, you will drive menu development and staff growth in a fast-paced environment.