Chef de Cuisine - Caprock

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $55,000.00 - $70,000.00
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Work Schedule

Standard Hours
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Benefits

Free Room and Board
competitive pay
Health Insurance
401(k) with Company Match
Paid Time Off
Dental Insurance
Vision Insurance

Job Description

Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day across 15 countries worldwide. At its core, Aramark is rooted in service and driven by a powerful purpose: to make a positive impact on its employees, partners, communities, and the planet. With a people-first culture, Aramark invests in its workforce by offering meaningful work, robust hands-on training, and abundant opportunities for career growth and development. Known for its inclusive environment and collaborative teams, the company encourages its employees to develop their talents, fuel their passions, and thrive professionally.

The current opportunity is for a Chef Manager position located in a vibrant new hospitality community just an hour and a half from Amarillo, Texas. This position offers a unique blend of operational leadership and culinary expertise within a supportive and innovative setting. As a Chef Manager at Aramark, you will take a pivotal role in overseeing kitchen operations, guiding culinary teams, and delivering exceptional food experiences while ensuring compliance with safety and sanitation protocols. This role directly reports to the General Manager and embodies the company’s dedication to both quality and service excellence.

The position compensates between $55,000 and $70,000 annually and comes with a comprehensive benefits package that includes free room and board, health insurance, a 401(k) plan with company match, paid time off, and additional wellness-related benefits. Working at this location means you will be part of a cutting-edge hospitality environment where innovation meets tradition in food service and guest relations.

As Chef Manager, your leadership will be essential in training, managing, and mentoring kitchen personnel, ensuring that culinary standards and client expectations are consistently exceeded. You will take charge in planning and pricing menus, standardizing recipes, and organizing special catering events, all while upholding equipment maintenance and kitchen safety standards. This role demands a hands-on approach, with strong communication skills and the ability to foster a positive team environment focused on growth and shared success.

Aramark is committed to equal employment opportunities. The company embraces diversity and does not discriminate against employees or applicants on any legally protected basis. As part of the recruitment process, applicants with arrest or conviction records are fairly considered under applicable fair chance laws.

Joining Aramark means joining a company where every career path is valued, and every individual has the chance to pursue what matters to them. Whether seeking new challenges, a sense of belonging, or development opportunities, Aramark provides an environment that supports personal and professional advancement. To learn more about working with Aramark, visit their careers page or follow their social media channels.

Job Requirements

  • Must be 18 years of age or older
  • 2-3 years of experience in a related position
  • 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
  • Experiential knowledge of management of people and or problems
  • Oral, reading and written communication skills

Job Qualifications

  • 2-3 years of experience in a related position
  • 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
  • Experiential knowledge of management of people and or problems
  • Oral, reading and written communication skills

Job Duties

  • Train and manage kitchen personnel and supervise or 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 and maintenance and ensure proper safety and sanitation in kitchen
  • Oversee special catering events and may also offer culinary instruction and or demonstrate culinary techniques

Job Criteria

Experience

Mid Level (3-7 years)


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