Culinary Operations Leader

Aramark; Greenville (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark in Greenville, NC is seeking a Chef Manager to lead culinary operations, develop teams, ensure safety standards, and partner with the General Manager on budget and client relations.

You will manage kitchen personnel, develop menus, and train staff while delivering high-quality food experiences for customers. Aramark offers growth opportunities and a path to advanced culinary leadership.

This hands-on role emphasizes safety, quality, and program execution.

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

Kitchen management

Culinary leadership

Safety compliance

Communication skills

Education

Culinary degree

Job description

Aramark in Greenville, NC is seeking a Chef Manager to lead culinary operations, develop teams, ensure safety standards, and partner with the General Manager on budget and client relations.

You will manage kitchen personnel, develop menus, and train staff while delivering high-quality food experiences for customers. Aramark offers growth opportunities and a path to advanced culinary leadership.

This hands-on role emphasizes safety, quality, and program execution.