Chef Manager - University of Hartford
Aramark, West Hartford, CT, United States
Job Description
We know that a chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for an Aramark Chef Manager at the University of Hartford who can help us deliver the best customer service and food experiences. Reporting to the Senior Executive Chef, 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.
Compensation
COMPENSATION: The salaried rate for this position is $70,000.00 to $80,000.00. If both numbers are the same, that is the amount Aramark expects to offer.
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 such as 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 and standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and proper safety and sanitation in the kitchen
Oversee special catering events and may also offer culinary instruction and 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
Equal Employment Opportunity Statement
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. 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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We know that a chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for an Aramark Chef Manager at the University of Hartford who can help us deliver the best customer service and food experiences. Reporting to the Senior Executive Chef, 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.
Compensation
COMPENSATION: The salaried rate for this position is $70,000.00 to $80,000.00. If both numbers are the same, that is the amount Aramark expects to offer.
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 such as 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 and standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and proper safety and sanitation in the kitchen
Oversee special catering events and may also offer culinary instruction and 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
Equal Employment Opportunity Statement
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. 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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