Culinary Operations Manager | Team Training & Menu Development

Aramark Correctional Services; Silver City (NM); On-site; USD 48,000 - 62,000; Full time

Job summary

Aramark is seeking a Chef Manager who can lead a high-performing kitchen team within a correctional services environment. Reporting to the General Manager, you will oversee culinary operations, safety protocols, menu planning, and client relations to meet budget goals.

The ideal candidate brings 2–3 years of kitchen management experience, a culinary background, and strong communication skills, with a hands-on approach to develop staff and deliver quality food experiences.

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.
• 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 leadership

Food safety

Communication

Menu planning

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager who can lead a high-performing kitchen team within a correctional services environment. Reporting to the General Manager, you will oversee culinary operations, safety protocols, menu planning, and client relations to meet budget goals.

The ideal candidate brings 2–3 years of kitchen management experience, a culinary background, and strong communication skills, with a hands-on approach to develop staff and deliver quality food experiences.