Lead School Nutrition Kitchen Manager

Aramark; Easton (MD); Hybrid; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Job summary

Aramark is seeking a Chef Manager to lead kitchen operations in our food service program. Reporting to the General Manager, you will train staff, manage culinary activities, ensure safety and sanitation, and coordinate menu development and cost control to meet budgets and client expectations.

This role emphasizes strong culinary expertise, team development, and relationship building with clients, while offering growth opportunities within Aramark's education catering programs.

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
• Duties may change or new ones may be assigned without notice.

Skills

Experience 2-3 years

People management

Communication skills

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Chef Manager to lead kitchen operations in our food service program. Reporting to the General Manager, you will train staff, manage culinary activities, ensure safety and sanitation, and coordinate menu development and cost control to meet budgets and client expectations.

This role emphasizes strong culinary expertise, team development, and relationship building with clients, while offering growth opportunities within Aramark's education catering programs.