Culinary Team Lead & Chef Manager

Aramark Corporation; Ypsilanti (MI); On-site; USD 55,000 - 85,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop the team, ensure safety and quality while delivering exceptional food experiences for clients. Reporting to the General Manager, you will focus on culinary excellence, program execution, and budget adherence.

This hands-on leadership role requires strong communication, recipe development, and the ability to train staff. You will also coordinate catering events and support ongoing growth opportunities within the company.

Qualifications

• Requires 2-3 years of experience in a related position.
• 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

Skills

Communication skills

People management

Culinary knowledge

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop the team, ensure safety and quality while delivering exceptional food experiences for clients. Reporting to the General Manager, you will focus on culinary excellence, program execution, and budget adherence.

This hands-on leadership role requires strong communication, recipe development, and the ability to train staff. You will also coordinate catering events and support ongoing growth opportunities within the company.