What are the responsibilities and job description for the Chef Manager position at Aramark Collegiate Hospitality?
Company Description Aramark Collegiate Hospitality partners with higher education institutions to deliver campus dining experiences that support student success and well-being. The team focuses on creating welcoming, engaging, and accessible food environments that help schools attract and retain students. By elevating every aspect of campus dining, Aramark Collegiate Hospitality aims to make prospective students feel at home from their first visit through graduation. The organization emphasizes quality, innovation, and service to meet the evolving expectations of today’s campus communities.
Role Description The Chef Manager is a full-time, on-site role based in Tuscaloosa, AL, responsible for overseeing daily culinary operations in a collegiate dining environment. This role plans menus, supervises food preparation and cooking, and ensures that all meals meet Aramark’s standards for taste, presentation, safety, and nutritional quality. The Chef Manager leads and trains kitchen staff, manages inventory and ordering, and maintains a clean, compliant, and efficient kitchen. The role collaborates with hospitality and management teams to support special events, respond to student feedback, and implement cost-effective production practices. The Chef Manager is expected to model excellent customer service, uphold health and safety regulations, and contribute to a positive, inclusive work culture.
Qualifications
Role Description The Chef Manager is a full-time, on-site role based in Tuscaloosa, AL, responsible for overseeing daily culinary operations in a collegiate dining environment. This role plans menus, supervises food preparation and cooking, and ensures that all meals meet Aramark’s standards for taste, presentation, safety, and nutritional quality. The Chef Manager leads and trains kitchen staff, manages inventory and ordering, and maintains a clean, compliant, and efficient kitchen. The role collaborates with hospitality and management teams to support special events, respond to student feedback, and implement cost-effective production practices. The Chef Manager is expected to model excellent customer service, uphold health and safety regulations, and contribute to a positive, inclusive work culture.
Qualifications
- Strong culinary skills in Food Preparation and Cooking, with the ability to produce consistent, high-quality meals at volume.
- Experience working with Food & Beverage operations, including menu planning, product selection, and service coordination.
- Commitment to Food Quality, safety, and sanitation standards, with knowledge of relevant health codes and best practices.
- Background in Culinary Management, including staff supervision, scheduling, training, and kitchen workflow optimization.
- Proven ability to manage inventory, control food costs, and work within budget requirements.
- Effective communication and interpersonal skills, with the ability to collaborate with diverse teams and interact with students and campus partners.
- Prior experience in institutional, collegiate, or high-volume foodservice is preferred.
- Culinary degree, certification, or equivalent professional experience is highly beneficial.
- Ability to work flexible hours, including evenings and weekends, as required by campus dining operations.