Culinary Operations Leader – High-Volume Kitchen

Aramark; Williamsburg (VA); On-site; USD 65,000 - 80,000; Full time

Job summary

Aramark in Williamsburg, VA seeks a Chef Manager to lead culinary operations at The College of William & Mary. You’ll supervise kitchen staff, develop menus, ensure safety standards, and partner with the client to deliver outstanding dining experiences.

The role emphasizes hands-on leadership, mentorship, and meeting budget targets within a dynamic campus catering environment. A culinary degree is preferred and 2–3 years in a related role, plus experience in high-volume kitchens, are expected.

Qualifications

• 2-3 years of experience in a related position.
• 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Experience in high-volume commercial kitchen serving 1000+ meals a day.
• 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 demonstrate culinary techniques.

Skills

Team management

Food safety

Culinary expertise

High-volume cooking

Communication

Education

Culinary degree preferred

Job description

Aramark in Williamsburg, VA seeks a Chef Manager to lead culinary operations at The College of William & Mary. You’ll supervise kitchen staff, develop menus, ensure safety standards, and partner with the client to deliver outstanding dining experiences.

The role emphasizes hands-on leadership, mentorship, and meeting budget targets within a dynamic campus catering environment. A culinary degree is preferred and 2–3 years in a related role, plus experience in high-volume kitchens, are expected.