Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,200.00 - $69,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proud to serve millions of guests every day across 15 countries worldwide. Rooted deeply in service and united by a strong collective purpose, Aramark focuses on making a meaningful difference for their employees, partners, communities, and the environment. The company is dedicated to creating an inclusive work environment where all employees have equal employment opportunities regardless of race, color, religion, national origin, age, sex, gender identity, sexual orientation, disability, veteran status, or other legally protected characteristics. Aramark encourages its workforce to develop their talents, fuel their passions, and reach their full potential through diverse career opportunities and continuous professional growth.
The role of Chef Manager at Aramark is an esteemed leadership position within the culinary team that goes beyond food preparation. Reporting directly to the General Manager, the Chef Manager takes a hands-on approach to managing kitchen operations while focusing on team development, culinary expertise, safety protocols, and client relations. This role requires balance between culinary creativity and operational efficiency, ensuring customers receive exceptional food experiences paired with top-tier service standards.
The Chef Manager oversees all kitchen personnel and culinary activities, including training and managing the team to uphold consistent quality and service standards. They are responsible for estimating food consumption, requisitioning supplies, and selecting or developing recipes that maintain the company’s culinary reputation. Standardizing production recipes is vital for ensuring the quality and presentation of the menu items remain consistent. The role further involves determining menu pricing and presentation techniques to align with market demands and budgetary responsibilities.
A critical aspect of the Chef Manager’s duties is to ensure proper operation and maintenance of kitchen equipment while maintaining stringent safety and sanitation standards to comply with regulatory requirements. The Chef Manager may also be involved in organizing and supervising special catering events, providing culinary instruction, and demonstrating advanced culinary techniques to the team.
Aramark values individuals who are passionate about their craft and committed to personal and professional growth. The company fosters an environment where employees can develop new skills and contribute to the overall success of the organization. The Chef Manager role epitomizes this philosophy by requiring leadership skills, culinary knowledge, and strategic thinking to effectively manage kitchen operations and deliver outstanding dining experiences. This is a full-time position that offers opportunities for career advancement within a supportive and dynamic company.
The role of Chef Manager at Aramark is an esteemed leadership position within the culinary team that goes beyond food preparation. Reporting directly to the General Manager, the Chef Manager takes a hands-on approach to managing kitchen operations while focusing on team development, culinary expertise, safety protocols, and client relations. This role requires balance between culinary creativity and operational efficiency, ensuring customers receive exceptional food experiences paired with top-tier service standards.
The Chef Manager oversees all kitchen personnel and culinary activities, including training and managing the team to uphold consistent quality and service standards. They are responsible for estimating food consumption, requisitioning supplies, and selecting or developing recipes that maintain the company’s culinary reputation. Standardizing production recipes is vital for ensuring the quality and presentation of the menu items remain consistent. The role further involves determining menu pricing and presentation techniques to align with market demands and budgetary responsibilities.
A critical aspect of the Chef Manager’s duties is to ensure proper operation and maintenance of kitchen equipment while maintaining stringent safety and sanitation standards to comply with regulatory requirements. The Chef Manager may also be involved in organizing and supervising special catering events, providing culinary instruction, and demonstrating advanced culinary techniques to the team.
Aramark values individuals who are passionate about their craft and committed to personal and professional growth. The company fosters an environment where employees can develop new skills and contribute to the overall success of the organization. The Chef Manager role epitomizes this philosophy by requiring leadership skills, culinary knowledge, and strategic thinking to effectively manage kitchen operations and deliver outstanding dining experiences. This is a full-time position that offers opportunities for career advancement within a supportive and dynamic company.
Job Requirements
- 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
Job 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
Job Duties
- Train and manage kitchen personnel and supervise/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/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)
Job Location
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