Lead Chef & Kitchen Operations Leader

Aramark; Moyock (NC); On-site; USD 70,000 - 75,000; Full time

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations, develop culinary talents, ensure safety and quality, and manage client relations under the direction of the General Manager. The role emphasizes budget adherence, program execution, and hands-on leadership in a dynamic environment.

Responsibilities include training kitchen staff, planning menus, selecting recipes, and coordinating catering events while upholding Aramark's standards and driving customer satisfaction across client sites.

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

People management

Communication skills

Culinary knowledge

Food safety knowledge

Education

2–3 years post-high school education

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations, develop culinary talents, ensure safety and quality, and manage client relations under the direction of the General Manager. The role emphasizes budget adherence, program execution, and hands-on leadership in a dynamic environment.

Responsibilities include training kitchen staff, planning menus, selecting recipes, and coordinating catering events while upholding Aramark's standards and driving customer satisfaction across client sites.