Responsibilities include coordinating production around patient census and meal periods, ensuring therapeutic diets, allergies, modified textures, standardized recipes, portions, temperatures, and presentation requirements are followed; supporting tray-line readiness and on-time meal service; maintaining regulatory, food-safety, sanitation, infection-prevention, and departmental standards; participating in inspections and survey readiness; managing staffing and workflow during call-outs or unexpected volume changes; monitoring food waste, labor productivity, inventory, and food cost; and collaborating with clinical nutrition, nursing, diet office, retail, purchasing, and other hospital departments.
The Chef Manager should also serve as the culinary leader on the floor, responding to operational issues in real time and ensuring patient production remains the priority while maintaining strong retail quality and service. The position should help develop staff, reinforce accountability, identify process improvements, and maintain consistent standards across all shifts.
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. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.-
