Culinary Operations Leader

Aramark; Wayne (MI); On-site; USD 60,000 - 80,000; Full time

Job summary

Aramark in Michigan is seeking a Chef Manager to lead kitchen operations, supervise culinary staff, ensure food safety, and manage client relations. Reporting to the General Manager, you’ll balance quality, budget, and program execution in a fast-paced environment.

The role emphasizes hands-on leadership, menu development, training, and adherence to safety standards while delivering exceptional customer experiences across catering and dining services.

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.
• 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
• At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Skills

Leadership

Communication skills

Culinary knowledge

Education

Culinary degree preferred

Post-high school education or equivalent

Job description

Aramark in Michigan is seeking a Chef Manager to lead kitchen operations, supervise culinary staff, ensure food safety, and manage client relations. Reporting to the General Manager, you’ll balance quality, budget, and program execution in a fast-paced environment.

The role emphasizes hands-on leadership, menu development, training, and adherence to safety standards while delivering exceptional customer experiences across catering and dining services.