Chef Manager

You bring more to the table than great food. You bring leadership, creativity, and the ability to keep a fast paced operation running smoothly. We’re looking for a Chef Manager who thrives in a high volume, industrial kitchen environment and is passionate about delivering excellent service, strong culinary execution, and a positive team culture.

In this onsite role, you’ll lead a dedicated culinary team within a large food production facility. Reporting to the General Manager, you’ll take a hands on approach to team development, food quality, safety, and client partnership—while ensuring operational and financial targets are met.

Every day, we're finding new ways to positively impact your industry. Our portfolio of brands was specifically developed to address the needs of your guests and your organization. Aramark’s services focus on enhancing productivity, creating an engaging environment, and promoting healthy living. 

Job Responsibilities

•    Lead, schedule, and support the daily work of a food service team, ensuring tasks are completed efficiently and to standard
•    Train and coach staff on culinary techniques, food safety, sanitation, and operational procedures
•    Ensure all food preparation follows standardized recipes and quality expectations, while continuously looking for ways to elevate the menu
•    Foster a positive, professional work environment through strong leadership, clear communication, and consistent coaching
•    Execute company programs including marketing, wellness, and sustainability initiatives in collaboration with the District Marketing Manager
•    Build strong relationships with clients and guests by understanding needs, resolving concerns, and ensuring exceptional service
•    Complete administrative responsibilities including reporting, scheduling, and weekly/monthly inventory management
•    Maintain a safe, clean, and compliant work environment for employees and guests
•    Oversee and support special catering events as required

Qualifications

•    2–3 years of experience in a culinary leadership role, ideally in a high volume or industrial kitchen environment
•    Post secondary education in Hospitality, Culinary Arts, or a related field (or equivalent experience)
•    Strong communication skills with the ability to lead, coach, and collaborate effectively
•    Proficiency with Microsoft Office (Word, Excel, Outlook)
•    A passion for food, people, and creating a workplace where teams can thrive

Education