Culinary Operations Leader

Aramark Corporation; Camden (NJ); On-site; USD 60,000 - 70,000; Full time

Job summary

Aramark Corporation in Camden, NJ is seeking a Chef Manager to lead culinary operations, develop a skilled kitchen team, uphold safety protocols, and strengthen client relations while helping meet budget requirements and company programs.

Reporting to the General Manager, you will take a hands-on role in overseeing menu planning, recipe development, and standardization; supervise kitchen staff, manage purchases, training, and catering events, and drive consistency in quality and service.

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.
• Strong 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

Experience

Education

Culinary degree

Food knowledge

People management

Communication

Education

Culinary degree preferred

Post-high school education or equivalent

Job description

Aramark Corporation in Camden, NJ is seeking a Chef Manager to lead culinary operations, develop a skilled kitchen team, uphold safety protocols, and strengthen client relations while helping meet budget requirements and company programs.

Reporting to the General Manager, you will take a hands-on role in overseeing menu planning, recipe development, and standardization; supervise kitchen staff, manage purchases, training, and catering events, and drive consistency in quality and service.