Chef Manager

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Job Description

Aramark is a global leader in food services, facilities management, and hospitality, serving millions of guests every day in 15 countries worldwide. The company is dedicated to making a positive impact through its commitment to service excellence, community involvement, and sustainability. Known for its inclusive and diverse work environment, Aramark fosters a culture of growth, collaboration, and professional development. The organization offers a variety of job opportunities that cater to different skill levels and career aspirations, ranging from entry-level roles to management positions. Employees at Aramark benefit from a supportive atmosphere geared toward nurturing their talents and fueling their passions,... Show More

Job Requirements

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 educational background preferred
ability to manage kitchen personnel and culinary operations
knowledge of food safety and sanitation regulations
strong communication and leadership skills
ability to work in a fast-paced environment and handle multiple tasks efficiently

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
culinary education or equivalent professional experience preferred

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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