Chef Manager

Job Responsibilities

• Manages production for 3 points of service: patients, retail and catering.
• 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.

Qualifications

• Requires at least 2 to 3 years of culinary management experience; with the ability to lead a team.
• Healthcare experience preferred.
• Culinary Arts degree desired.
• SERV Safe certification or HACCP knowledge required.
• Experience with production systems and catering is preferred.

About Aramark

Aramark is committed to creating a diverse environment and is proud to be an equal opportunity employer. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.