Culinary Operations Manager: Training & Events

Aramark

Keller (TX)

On-site

USD 70,000 - 90,000

Full time

13 days ago
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Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, guide culinary teams, and ensure safety and quality across menus and events. You will manage food planning, recipe development, and client relations while supporting budget and program execution.

The role emphasizes hands-on leadership, team development, and adapting to changing duties to meet company commitments in a dynamic catering environment.

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 managing 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 and 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
Culinary supervision
Food safety
Communication

Education

Culinary degree (preferred)
Post-secondary education or equivalent experience

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, guide culinary teams, and ensure safety and quality across menus and events. You will manage food planning, recipe development, and client relations while supporting budget and program execution.

The role emphasizes hands-on leadership, team development, and adapting to changing duties to meet company commitments in a dynamic catering environment.

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