Chef Manager

San Bernardino, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

growth opportunities

Diverse and inclusive culture

Career development programs

competitive compensation

employee recognition programs

Training and mentoring

supportive work environment

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, passionate about delivering exceptional experiences to millions of guests every day. Rooted in service and united by a clear purpose, Aramark operates in 15 countries worldwide, serving a diverse array of industries ranging from education and healthcare to sports and entertainment venues. The company prides itself on fostering talents, fueling passions, and empowering professional growth while upholding a steadfast commitment to diversity, equity, and inclusion. At Aramark, employees have vast opportunities to develop their careers through continuous learning and meaningful challenges in a dynamic and supportive environment.

The Chef Manager role at Aramark is a pivotal leadership position focused on culinary excellence, team development, and operational management. Reporting directly to the General Manager, the Chef Manager plays a critical role in shaping the food experience by implementing high-quality culinary practices that delight customers and meet client expectations. This position demands a hands-on approach to leading kitchen personnel, fostering a collaborative team environment, and ensuring compliance with stringent safety and sanitation standards. The Chef Manager is also responsible for menu planning that aligns with budgetary constraints and client preferences, managing food procurement efficiently, and maintaining the proper operation and upkeep of kitchen equipment.

Beyond culinary skills, the role requires strong leadership and communication abilities to effectively manage and develop kitchen teams, handle operational challenges, and collaborate across departments. The Chef Manager supports the execution of company-driven programs and plays an instrumental role in client relations, ensuring satisfaction through delivering consistent food quality and presentation. This role also involves overseeing special catering events, culinary demonstrations, and training activities. The ideal candidate thrives in a fast-paced environment, is passionate about food innovation, and demonstrates a commitment to excellence in all facets of kitchen operations.

Aramark emphasizes growth opportunities within its workforce, encouraging employees to reach their highest potential by acquiring new skills and embracing responsibilities that impact both colleagues and customers positively. This position offers the chance to contribute meaningfully to a renowned global company renowned for its dedication to quality, community, and sustainability. The Chef Manager will be part of a diverse team that values integrity, collaboration, and continuous improvement, making it an excellent opportunity for culinary professionals seeking to advance their leadership career in food service management.

Job Requirements

2–3 years of experience in culinary or food service leadership role
2–3 years of post–high school education or equivalent experience
Culinary degree preferred
Knowledge of culinary principles and food service operations
Experience in managing personnel and operational challenges
Strong communication skills

Job Qualifications

Requires 2–3 years of experience in a related culinary or food service leadership role
Requires 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