Job Overview
Compensation
Salary
Range $70,000.00 - $85,000.00
Benefits
Medical
Dental
Vision
work/life resources
Retirement Savings Plans
paid days off
Parental leave
Job Description
Aramark Healthcare is a leading provider of food services, facilities management, and uniform services to hospitals, universities, schools, and businesses worldwide. With a commitment to delivering excellence, Aramark Healthcare partners with renowned institutions such as Duke Regional Hospital in Durham, NC, to provide high-quality culinary experiences tailored to the unique needs of healthcare environments. The company emphasizes service, quality, and innovation, striving to enrich the lives of customers and employees through exceptional food quality, sustainability practices, and comprehensive employee development programs. Aramark's presence in the healthcare sector underscores its dedication to enhancing patient care environments by offering nutritious, appealing, and safe food options that support recovery and wellness.
The role of Chef Manager at Aramark Healthcare for Duke Regional Hospital is a pivotal leadership position focused on overseeing and supporting the culinary operations within a busy healthcare facility. This role offers an exciting opportunity for an experienced culinary professional seeking to grow within an innovative and mission-driven healthcare environment. Reporting directly to the General Manager, the Chef Manager will provide hands-on leadership to a diverse culinary team, ensuring the production of high-quality meals that meet stringent safety, sanitation, and patient dietary standards. The position demands a strong leader capable of managing day-to-day kitchen activities, including food preparation, menu planning, recipe standardization, and quality control.
Key responsibilities include leading and developing the culinary staff through training and mentorship to foster a positive work environment and encourage continuous improvement. The Chef Manager is also responsible for managing food and labor costs effectively to align with budgetary goals, ensuring kitchen operations remain efficient and financially sustainable. Additionally, maintaining excellent client relationships and supporting customer service excellence is critical given the healthcare setting’s demand for patient-centered food service. This role also involves ensuring compliance with company programs, policies, and health and safety regulations. The salary for this position ranges from $70,000 to $85,000, reflecting the experience and skills required for this important leadership role.
Beyond operational responsibilities, the Chef Manager has the opportunity to influence the culinary culture at Duke Regional Hospital by developing recipes, establishing presentation standards, and overseeing special catering events and culinary demonstrations. Aramark Healthcare values innovation and continuous learning, making this role ideal for candidates eager to expand their culinary and managerial expertise while making a meaningful impact on patient and staff dining experiences.
The role of Chef Manager at Aramark Healthcare for Duke Regional Hospital is a pivotal leadership position focused on overseeing and supporting the culinary operations within a busy healthcare facility. This role offers an exciting opportunity for an experienced culinary professional seeking to grow within an innovative and mission-driven healthcare environment. Reporting directly to the General Manager, the Chef Manager will provide hands-on leadership to a diverse culinary team, ensuring the production of high-quality meals that meet stringent safety, sanitation, and patient dietary standards. The position demands a strong leader capable of managing day-to-day kitchen activities, including food preparation, menu planning, recipe standardization, and quality control.
Key responsibilities include leading and developing the culinary staff through training and mentorship to foster a positive work environment and encourage continuous improvement. The Chef Manager is also responsible for managing food and labor costs effectively to align with budgetary goals, ensuring kitchen operations remain efficient and financially sustainable. Additionally, maintaining excellent client relationships and supporting customer service excellence is critical given the healthcare setting’s demand for patient-centered food service. This role also involves ensuring compliance with company programs, policies, and health and safety regulations. The salary for this position ranges from $70,000 to $85,000, reflecting the experience and skills required for this important leadership role.
Beyond operational responsibilities, the Chef Manager has the opportunity to influence the culinary culture at Duke Regional Hospital by developing recipes, establishing presentation standards, and overseeing special catering events and culinary demonstrations. Aramark Healthcare values innovation and continuous learning, making this role ideal for candidates eager to expand their culinary and managerial expertise while making a meaningful impact on patient and staff dining experiences.
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
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge of management of people and/or problems
- 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 demonstrates culinary techniques
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
