Title:  Chef Manager

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world. 

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions, and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters. 

Job Description

We are seeking a passionate Chef Manager – Catering & Retail Operations to lead culinary operations across both catering/event services and daily retail dining program. This multifaceted role requires strong leadership, culinary skill, and a hands-on management style to oversee food production, staff scheduling, and quality standards in a fast-paced environment.

The Chef Manager will be responsible for maintaining high culinary standards, optimizing kitchen operations, and delivering excellent customer experiences in both large-scale catering events and day-to-day retail food service.

Job Responsibilities

Culinary Operations
•    Manage daily food service operations for retail dining locations, ensuring quality, consistency, and efficiency.
•    Oversee food preparation, presentation, and service for both retail and catering operations.
•    Review Banquet Event Orders (BEOs) and coordinate all aspects of catering production and execution.
•    Assist with food preparation and cooking during peak periods or special events.

Staff Management & Scheduling
•    Supervise, schedule, and coordinate kitchen and front-of-house staff across both catering and retail units.
•    Develop weekly staff schedules to align with labor budgets and service needs.
•    Conduct team meetings, pre-shift briefings, and daily check-ins to keep staff informed and aligned.
•    Mentor, train, and hold team members accountable for performance and adherence to company standards.
•    Participate in hiring, onboarding, and progressive discipline processes.

Menu Development & Recipe Management
•    Collaborate with Executive Chef to develop and update menus for both catering events and daily retail offerings.
•    Maintain accurate and standardized recipes, plating guides, and production schedules.
•    Ensure recipe compliance and consistency in portioning and presentation across all service points.

Inventory & Cost Control
•    Conduct daily and weekly inventory checks; maintain accurate food and supply records.
•    Manage food purchasing and requisitioning in line with forecasted demand and budget goals.
•    Review sales reports and food/labor cost metrics with the Executive Chef and Catering Manager to drive profitability.

Operational Excellence & Safety
•    Ensure all kitchen and service areas are clean, organized, and compliant with health and safety regulations.
•    Enforce proper food handling, storage, and sanitation procedures.
•    Conduct routine equipment maintenance and inspections, escalating issues as needed.

Client & Guest Relations
•    Act as a liaison for client needs during catered events, ensuring flawless execution and guest satisfaction.
•    Foster positive interactions with guests in retail settings, promoting a welcoming environment and addressing concerns.

Qualifications

o    5+ years in a high-volume culinary leadership role, including experience in both retail dining and catering environments.
o    At least 2 years in a Sous Chef, Chef Manager, or Chef de Partie role overseeing kitchen staff.
o    Experience managing within a unionized environment is considered a strong asset.
o    Associate’s or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
o    Strong leadership and team management abilities, including scheduling and performance evaluation.
o    Excellent culinary knowledge with a focus on quality, presentation, and guest satisfaction.
o    Strong time management, organizational, and multitasking skills.
o    Effective verbal and written communication skills.
o    Knowledge of food safety, sanitation, and health department regulations.
o    Flexibility to work varied shifts including evenings, weekends, and holidays.
o    Must possess a valid driver’s license.

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