Chef Manager- Boston, MA- Aramark Healthcare+

Chef Manager

Aramark Healthcare+ is seeking an experienced Chef Manager to support our culinary operations in Boston, MA. This position will report to the General Manager and take a hands-on approach to leading the culinary team, ensuring food quality and presentation, maintaining safety and sanitation standards, and supporting a strong overall customer experience. The Chef Manager will be responsible for developing and coaching the culinary team, maintaining consistency across the operation, supporting client relationships, and helping manage food and labor costs to meet budget expectations. We are looking for a confident culinary leader who is passionate about food, comfortable holding a team to high standards, and able to lead by example in a fast-paced environment.

Compensation: The salaried rate for this position is $80,000.00 to $100,000.00. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

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 demonstrate culinary techniques

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