Chef Manager - UNC Chapel HIll

Durham, NC, USA|

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career development opportunities

Employee Discounts

Payment for overtime

Job Description

Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day across 15 countries. The company is rooted in service and united by a strong sense of purpose, aiming to make a positive impact through its commitment to employees, partners, communities, and the planet. Aramark fosters an inclusive work environment where every employee is encouraged to develop their talents, pursue their passions, and achieve professional growth, making it a top choice for individuals seeking a rewarding career in the food service industry. With a focus on equal employment opportunity, Aramark is committed to diversity and non-discrimination in all aspects of employment, ensuring a workplace where all backgrounds and identities are respected and valued.

This position is for a Chef Manager reporting directly to the Executive Chef. The Chef Manager role is critical in delivering exceptional culinary and customer service experiences. This role requires a hands-on leader who can balance culinary excellence with strong team development, safety, and client relations. The Chef Manager will oversee all kitchen personnel, manage culinary activities, and ensure food quality and safety standards are met. Additionally, the role involves budgeting responsibilities and the implementation of company programs aimed at operational efficiency and customer satisfaction. This position demands a combination of culinary expertise, leadership skills, and operational management to successfully drive the kitchen team and contribute to the company’s growth.

The Chef Manager will lead, train, and supervise kitchen personnel while coordinating all culinary activities to ensure smooth operation and high-quality food service delivery. Responsibilities include estimating food consumption, requisitioning or purchasing food, selecting and developing recipes, and standardizing production recipes to maintain consistent quality. The Chef Manager will also establish presentation techniques and quality standards, plan and price menus, and ensure proper operation and maintenance of kitchen equipment to guarantee safety and sanitation. Managing special catering events and providing culinary instruction or demonstrations are also key aspects of the role.

This position requires flexibility to work evenings, nights, and weekends as necessary, reflecting the dynamic nature of the food service industry. Aramark values employees who are dedicated and adaptable, and the Chef Manager position offers opportunities for growth and development, making it an excellent career path for culinary professionals seeking to advance their expertise in a supportive, mission-driven company.

Job Requirements

2-3 years of experience in a related position
2-3 years of post-high school education or equivalent experience
availability to work evenings, nights, and weekends as needed
knowledge of culinary safety and sanitation standards
strong leadership and team management skills
effective communication skills
ability to manage budgets and inventory

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
must be available to work evenings, nights, and weekends as needed (estimated 25% of the time)