Culinary Operations Manager

Aramark; Scottsdale (AZ); On-site; USD 60,000 - 75,000; Full time

Job summary

Aramark in Scottsdale, AZ seeks a Chef Manager to lead kitchen operations, mentor staff, ensure safety and quality, and support client relations while delivering exceptional food experiences.

Reporting to the General Manager, you will focus on team development, culinary expertise, and meeting budget targets with hands-on involvement in menu planning, production, and event catering. This role offers growth opportunities and meaningful impact across client programs.

Qualifications

• Requires 2-3 years of experience in a related position.
• Airline catering experience preferred.
• 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.
• Duties may change or new ones may be assigned without formal notice.

Skills

Team management

Food safety

Communication

Menu planning

Kitchen operations

Education

Culinary degree

Post-high school education

Job description

Aramark in Scottsdale, AZ seeks a Chef Manager to lead kitchen operations, mentor staff, ensure safety and quality, and support client relations while delivering exceptional food experiences.

Reporting to the General Manager, you will focus on team development, culinary expertise, and meeting budget targets with hands-on involvement in menu planning, production, and event catering. This role offers growth opportunities and meaningful impact across client programs.