General Manager/catering Chef

We know that a Chef’s job isn’t only about the food. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands‑on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company‑delivered programs.

Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

Compensation Data

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. For more information about Aramark benefits, Aramark Careers - Benefits & Compensation.

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. 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 makes a positive impact for our employees and for our customers. 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.

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.

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