Culinary Team Leader: Kitchen Ops & Menu Innovation

Aramark; Philadelphia (Philadelphia County); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager in Philadelphia to lead kitchen operations, develop talent, and ensure safe, high-quality food experiences for clients. You will report to the General Manager and drive culinary excellence while aligning with budget goals and company programs.

The role emphasizes hands-on leadership, recipe development, menu planning, and adherence to safety standards. You’ll train staff, oversee catering events, and collaborate with clients to deliver superior service every day.

Qualifications

• 2–3 years of related experience.
• 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

Culinary leadership

Food safety

Menu planning

Team management

Communication

Education

Culinary degree

Job description

Aramark is seeking a Chef Manager in Philadelphia to lead kitchen operations, develop talent, and ensure safe, high-quality food experiences for clients. You will report to the General Manager and drive culinary excellence while aligning with budget goals and company programs.

The role emphasizes hands-on leadership, recipe development, menu planning, and adherence to safety standards. You’ll train staff, oversee catering events, and collaborate with clients to deliver superior service every day.