Culinary Team Leader: Menu Innovation & Operations

Aramark Ireland Holdings Limited; Iowa; On-site; USD 52,000 - 76,000; Full time

Job summary

Aramark in Fayette, IA seeks a Chef Manager to lead a culinary team, oversee kitchen operations, and drive quality and safety. You’ll develop menus, coach staff, and build strong client relationships while delivering exceptional guest experiences in a fast-paced environment.

You will balance creativity with business results, monitor costs and waste, and ensure compliance with food safety standards, working hands-on to elevate our dining program and partner with campus stakeholders.

Qualifications

• 2-3 years of experience in culinary leadership or kitchen management.
• Culinary degree preferred.
• Strong knowledge of culinary techniques and kitchen operations.
• Proven ability to lead, motivate, and develop teams.
• Experience managing operational challenges in a fast-paced environment.
• Excellent communication, organizational, and relationship-building skills.
• Passion for delivering exceptional food and customer experiences.

Responsibilities

• Lead and Develop a High-Performing Team: Train, coach, and mentor kitchen staff to build a positive and productive team culture.
• Deliver Outstanding Culinary Experiences: Develop, refine, and standardize recipes to maintain quality and customer satisfaction; plan and price menus balancing creativity and financial goals.
• Drive Operational Excellence: Monitor purchasing, inventory, and waste to optimize costs; ensure equipment is maintained and food safety standards are met.

Skills

Culinary leadership

Team development

Menu planning

Food safety

Communication

Education

Culinary degree preferred

Job description

Aramark in Fayette, IA seeks a Chef Manager to lead a culinary team, oversee kitchen operations, and drive quality and safety. You’ll develop menus, coach staff, and build strong client relationships while delivering exceptional guest experiences in a fast-paced environment.

You will balance creativity with business results, monitor costs and waste, and ensure compliance with food safety standards, working hands-on to elevate our dining program and partner with campus stakeholders.