Chef Manager - UMass Lowell

Chef & Food Production Manager at UMass Lowell

Reporting to the Executive Chef, you will take a hands‑on approach to team development, culinary expertise, safety protocol, and client relations while helping meet budget requirements and execute company‑delivered programs.

$65,000.00/yr - $75,000.00/yr

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 a Chef & Food Production Manager who can help us deliver the best customer service and food experiences.

Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

The hourly rate or salary range for this position is $65,000.00 to $75,000.00. This is Aramark’s good‑faith estimate of the compensation for this position as of the time of posting.

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 legal requirements, employee eligibility status, and where the employee lives and/or works.

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• 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 maintain proper safety and sanitation in the kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Adapt to changing duties as needed to meet commitments.

• 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 principles and practices within the food profession.
• Requires experiential knowledge of managing people and/or problems.
• Requires strong oral, reading, and written communication skills.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing
• Hospitality

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 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.