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Chef Manager -Georgetown Catering

Washington, DC

  • Culinary

  • Salaried

Job Description

The Chef Manager of Catering works with the Executive Chef to ensure all the OpEx tasks are completed.  These tasks include but are not limited to: Overseeing and running the production software, Recipe configuration and compliance, purchasing, HACCP, and Inventory. This position also coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained.

Job Responsibilities

  • Maintains friendly, efficient, positive customer service attitude toward customers, clients and coworkers. Is responsive to customer needs.
  • Establishes and enforces sanitation standards of cafeteria, kitchen, and related work areas.
  • Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
  • Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
  • Oversees all food production software to ensure compliance with recipes and production records.
  • Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell.
  • Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal regulations.
  • Recognizes and adopts the appropriate food production services appropriate to specific needs of the department and demonstrates knowledge of specific issues directly related to the production of the department.
  • Monitors production needs for the department and schedules working with the Executive Chef of catering on department needs.
  • Establishes systems and training programs to provide a safe working environment.
  • Implements, revises and maintains proper work routines for all department positions. Directs work of supervisors.
  • Maintains compliance with ARAMARK’s standards of operation. Adheres to ARAMARK’s Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, stated and federal regulations and codes.
  • Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
  • Plans and participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Maintains inventory at established levels to meet budget objectives.
  • Participates in the selection process of production employees. Familiarizes new employees with practices of kitchen.
  • 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.  


  • Associate’s degree plus 3 - 4 years’ supervisory experience or 6 - 8 years’ supervisory experience.
  • Requires 2-3 years of experience in a related position
  • Requires 2-3 years of post-high school education or equivalent experience
  • Good knowledge of computer’s and working with production software
  • 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
  • Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.
  • Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
  • Ability to work with mathematical concepts such as probability and statistics.
  • Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
  • Requires management and leadership skills in addition to good planning and organization skills. Position requires the ability to work with confidential employee, client and ARAMARK information.
  • Must be willing to follow all ARAMARK Safety Standards


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.

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.

About Aramark

The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on FacebookInstagram and Twitter.

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