Chef Manager - Hawaii Pacific University

Waipahu, HI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark is a global leader in providing food services, facilities management, and uniform services, serving millions of customers daily across 15 countries. With a commitment to outstanding service and an inclusive work environment, Aramark emphasizes equal employment opportunities and non-discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other legally protected characteristics. The company fosters a culture where employees can develop their talents, pursue their passions, and grow professionally while contributing positively to communities and the environment.

The Chef Manager role at... Show More

Job Requirements

High school diploma or equivalent
Two to three years of experience in a related position
Two to three years of post-high school education or equivalent experience
Culinary degree preferred
Advanced knowledge of food profession principles and practices
Management experience with people and or problem-solving
Strong oral, reading, and written communication skills

Job Qualifications

Two to three years of experience in a related culinary position
Two to three 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 problem-solving
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 and 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

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