Chef Manager- Duke Regional Hospital

Aramark Healthcare+ is seeking a Chef Manager to support culinary operations at Duke Regional Hospital in Durham, NC . Reporting to the General Manager, this position will provide hands-on leadership for the culinary team and help oversee daily food production, quality, safety, and service. The Chef Manager will also support team development, client relationships, budget goals, and the execution of company programs.

- Leading and developing the culinary team - Overseeing food quality and production - Maintaining safety and sanitation standards - Supporting customer service and client relationships - Managing food and labor costs - Ensuring company programs and standards are followed

This is a great opportunity for an experienced culinary leader looking to grow within a healthcare environment.

COMPENSATION: The salary rate for this position is $70,000 to $85,000 . If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

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 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, click here Aramark Careers - Benefits & Compensation .

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities

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

Requires 2-3 years of post-high school education or equivalent experience

Requires advanced knowledge of the principles and practices within the food profession

Requires experiential knowledge of management of people and/or problems