Chef Manager

Mission Viejo, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Flexible work schedule

Job Description

Aramark is a global leader in food services and facilities management, renowned for its commitment to delivering exceptional dining experiences and operational excellence. Serving millions of guests daily across 15 countries, Aramark's focus is rooted in service, innovation, and sustainability. The company prides itself on fostering growth opportunities that help employees reach the peak of their careers while maintaining a dedication to diversity, equity, and inclusion. With a vast network of clients spanning various industries, Aramark continually sets the standard in culinary services and customer satisfaction. The company offers a dynamic work environment where teamwork, creativity, and leadership are highly valued.

The Chef Manager role at Aramark is a pivotal position within the culinary management team, responsible for leading kitchen operations to ensure the delivery of high-quality food and exceptional service. Reporting to the General Manager, the Chef Manager will take a hands-on approach to managing kitchen staff, coordinating culinary activities, and maintaining strict adherence to food safety and sanitation standards. This role requires balancing creativity with practical management skills, including budget oversight, menu development, and client relations. Aramark is seeking a professional who is passionate about culinary excellence and dedicated to fostering a positive team environment. The Chef Manager will also oversee special catering events and support culinary training initiatives, contributing to the ongoing development of kitchen personnel and operational improvements. This full-time position offers the opportunity to grow within a company that champions employee advancement and values the impact of well-executed culinary programs on both customers and business success.

Job Requirements

culinary education or equivalent professional experience preferred
experience in culinary or food service leadership role
knowledge of food safety, sanitation, and health regulations
ability to manage team activities and coordinate culinary operations
strong communication and interpersonal skills

Job Qualifications

2-3 years of experience in a related culinary or food service leadership role
2-3 years of post-high school education or equivalent experience
culinary degree preferred
advanced knowledge of culinary principles and food service operations
demonstrated experience managing people and resolving operational challenges
strong oral, reading, and written communication skills

Job Duties

train, manage, and supervise kitchen personnel and coordinate all culinary activities
estimate food consumption and requisition or purchase food accordingly
select, develop, and standardize recipes to ensure consistent quality and presentation
establish food presentation techniques and quality standards
plan, price, and execute menus in alignment with client expectations and budget requirements
ensure proper operation and maintenance of kitchen equipment
maintain compliance with all safety, sanitation, and health regulations
oversee special catering events and support culinary demonstrations or training as needed