Culinary Operations Leader

Aramark; Irvine (CA); On-site; USD 75,000 - 78,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) plan

Parental leave

Disability coverage

Job summary

Aramark seeks a Chef Manager to lead kitchen operations, focusing on team development, culinary excellence, and client relations. You will report to the General Manager and actively manage safety protocols and budget execution while delivering outstanding food experiences.

You will help train staff, supervise culinary activities, and coordinate with clients to ensure superior service. This role requires strong communication, hands-on leadership, and a commitment to quality and compliance.

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

Team management

Communication skills

Client relations

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark seeks a Chef Manager to lead kitchen operations, focusing on team development, culinary excellence, and client relations. You will report to the General Manager and actively manage safety protocols and budget execution while delivering outstanding food experiences.

You will help train staff, supervise culinary activities, and coordinate with clients to ensure superior service. This role requires strong communication, hands-on leadership, and a commitment to quality and compliance.