Chef Manager
Workplace Hospitality builds dining and hospitality programs that work, day after day. Chef-led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across shifts, flexible enough to fit the way your business actually runs. From a single site to a national footprint, programs sized to what you need and built to flex as that changes. Programs leaders can count on, and employees come back for. Good food. Good people. Done right.
Pay
The hourly rate or salary range for this position is $55,000.00 to $60,000.00.
Benefits
Aramark offers comprehensive benefit programs and services for eligible employees including:
- Medical, dental, and vision coverage
- Work/life resources
- Retirement savings plans like 401(k)
- Paid days off such as parental leave and disability coverage
Benefits vary by location and are subject to legal requirements, employee eligibility status, and where the employee lives and/or works.
Responsibilities
- 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
In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Requirements
- 2-3 years of experience in a related position
- 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