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ARAMARK
Chef Manager
Career Insights for Restaurant / Food Service Manager
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Based on Indiana data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,672 / year median in Indiana
+9% projected growth
Job Description
- Job Description
- Aramark Healtcare+
- is seeking a
- Chef Manager
- to join their team at
- Marion Health in Marion, IN
- 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.
- Qualifications
- + Requires 2-3 years of experience in a related position + High school diploma or equivalent, or a combination of education and relevant 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
- About Aramark
- Our Mission
- Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
- About Aramark
- The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world.