Culinary Operations Manager

Aramark; Charlotte (NC); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, focusing on team development, culinary excellence, safety, and client relations. You will contribute to meeting budgets and implementing company programs.

The role emphasizes hands-on management, recipe development, and maintaining high standards across food production and service, with opportunities for growth within the organization.

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
• 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

Team management

Culinary knowledge

Food safety

Communication skills

Education

Culinary degree (preferred)

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, focusing on team development, culinary excellence, safety, and client relations. You will contribute to meeting budgets and implementing company programs.

The role emphasizes hands-on management, recipe development, and maintaining high standards across food production and service, with opportunities for growth within the organization.