Chef Manager-Singing River - Pascagoula

Aramark Healthcare+ is seeking a Chef Manager to join our team at Singing River Health System in Pascagoula, MS. We know a chef’s role is about more than preparing great food. It requires culinary expertise, strong leadership, dedication, patience, and a commitment to delivering exceptional customer experiences.

Reporting to the General Manager, the Chef Manager will take a hands-on approach to culinary operations, team development, food quality, safety and sanitation, client relations, and the execution of company programs. This role will also support budget goals while ensuring consistent service and operational excellence.

This position will be based in Pascagoula and will require travel between the Pascagoula, Ocean Springs, and Gulfport locations based on business needs.

At Aramark Healthcare+, we are passionate about what we do and committed to providing opportunities for growth and career development.

Job 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 demonstrates culinary techniques 

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.   

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 

Education