Chef Manager - Alabama A&M - Huntsville, AL

Huntsville, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

retirement plans

Career development programs

Employee Discounts

Workplace safety initiatives

inclusive work environment

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted deeply in service and driven by a strong sense of purpose, Aramark strives to make a positive impact for its employees, partners, communities, and the planet. The company fosters an inclusive work environment where every employee is given equal employment opportunities, respected, and valued without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or any other protected status. Aramark is committed to nurturing careers that develop talents, ignite passions, and empower professional growth. This commitment is backed by various development programs and a supportive work culture that encourages continuous learning and advancement.

The Chef Manager role at Aramark is a critical leadership position within the kitchen and food services team. Reporting directly to the General Manager, the Chef Manager is entrusted with hands-on management and leadership responsibilities focused on ensuring excellent customer service and memorable food experiences. This role requires a strong culinary background paired with excellent management skills to supervise kitchen staff effectively, develop and standardize recipes, and maintain high safety and sanitation standards. The Chef Manager also plays a key role in managing budget requirements and executing company programs that align with Aramark's values and operational goals.

In this leadership role, the Chef Manager will focus heavily on team development, mentoring kitchen personnel to enhance their skills and performance continuously. They will coordinate culinary activities to maintain consistency and high quality, be involved in food purchasing decisions based on consumption estimates, and oversee menu planning, pricing, and presentation standards to ensure customer satisfaction and operational efficiency. The Chef Manager also ensures the proper maintenance and operation of kitchen equipment, upholding safety protocols to create a safe working environment that complies with health and sanitation regulations.

This position offers the opportunity to lead and inspire a dynamic culinary team while contributing to large-scale catering events and culinary demonstrations. Aramark values passion and dedication, and the Chef Manager will find ample opportunities for career growth and skill enhancement. This position is ideal for individuals who thrive in fast-paced environments, love culinary creativity, and possess strong leadership abilities to drive team success while meeting organizational goals. Join Aramark in this rewarding role and be part of a global company that celebrates and invests in its people’s growth and achievements. The role offers competitive compensation reflective of experience and qualifications, with various benefits that support employee well-being and professional advancement.

Job Requirements

Minimum 2-3 years of experience in a culinary management role
Post-high school education or equivalent culinary experience
Knowledgeable in advanced food service principles and practices
Proven leadership and team management skills
Strong communication skills
Ability to maintain safety and sanitation standards
Ability to manage budgets and food purchasing

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 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 or maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and or demonstrates culinary techniques