Lead Chef & Kitchen Manager | Team Leader & Culinary Innovator

Aramark; Richmond (VA); On-site; USD 67,000 - 72,000; Full time

Job summary

Aramark is seeking a Chef Manager in the Richmond area to oversee kitchen operations, lead culinary staff, and ensure high standards of safety, quality, and client satisfaction. Reporting to the General Manager, you will drive team development, culinary excellence, and adherence to budget objectives, while executing company-wide programs.

You will play a hands-on role in developing talents, managing resources, and delivering outstanding dining experiences in a fast-paced environment.

Qualifications

• 2–3 years of experience in a related culinary leadership role.
• 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.
• Experience managing people and resolving problems.

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 demonstrate culinary techniques

Skills

Team management

People management

Communication skills

Education

Post-high school education (2-3 years)

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager in the Richmond area to oversee kitchen operations, lead culinary staff, and ensure high standards of safety, quality, and client satisfaction. Reporting to the General Manager, you will drive team development, culinary excellence, and adherence to budget objectives, while executing company-wide programs.

You will play a hands-on role in developing talents, managing resources, and delivering outstanding dining experiences in a fast-paced environment.