Aramark
Chef Manager
We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for a Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands‑on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Your role will also play a key part in meeting budget requirements and executing company‑delivered programs.
Job 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 and 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 the kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
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
Equal Employment Opportunity Statement At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
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Job 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 and 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 the kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
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
Equal Employment Opportunity Statement At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
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