Culinary Operations Leader

Aramark Corporation; Chapel Hill (NC); On-site; USD 55,000 - 85,000; Full time

Job summary

Aramark in Chapel Hill, NC seeks a Chef Manager to lead our kitchen operations, focusing on team development, culinary excellence, safety compliance, and client relations. You will contribute to meeting budget goals and delivering company-supported programs while driving growth opportunities for the team.

The role emphasizes hands-on kitchen leadership, recipe development, and consistent quality across services, with responsibilities spanning training, budgeting, and event catering support.

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.
• Excellent 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

Team management

Culinary leadership

Food safety

Budgeting

Communication skills

Education

Culinary degree preferred

2-3 years post-high school education or equivalent experience

Job description

Aramark in Chapel Hill, NC seeks a Chef Manager to lead our kitchen operations, focusing on team development, culinary excellence, safety compliance, and client relations. You will contribute to meeting budget goals and delivering company-supported programs while driving growth opportunities for the team.

The role emphasizes hands-on kitchen leadership, recipe development, and consistent quality across services, with responsibilities spanning training, budgeting, and event catering support.