Chef Manager

Aramark • Lakeway, TX

21d • Onsite

About The Position

Aramark Healthcare+ is seeking a Chef Manager to join their team at Baylor Scott and White Lakeway Hospital in Lakeway, TX. The Chef Manager functions as a key operational leader within the hospital Food & Nutrition Services Department, supporting the Food & Nutrition Director in maintaining a safe, efficient, patient-centered operation. The position provides daily oversight of culinary operations while remaining hands-on in both patient and retail production.

Requirements

• 3–5 years of progressive culinary/food-service experience, with previous supervisory or management experience required.
• Demonstrated ability to be a hands-on working leader who can cook, train, coach, troubleshoot, and supervise simultaneously.
• Strong knowledge of food safety, HACCP principles, sanitation, temperature control, cross-contamination prevention, and regulatory compliance.
• ServSafe Manager certification or equivalent food-protection manager certification required or obtained within the organization's required timeframe.
• Ability to lead employees across patient and retail operations, manage competing priorities, and make effective decisions in a fast-paced hospital environment.
• Strong communication, organizational, leadership, and problem-solving skills.
• Ability to work a flexible schedule based on operational needs, including early mornings, evenings, weekends, and holidays as required.
• Ability to meet the physical demands of a working kitchen environment, including prolonged standing and routinely lifting/moving food, supplies, and equipment within organizational safety requirements.

Nice To Haves

• Culinary degree, associate degree, or equivalent combination of culinary education and progressive food-service experience preferred.
• Strong knowledge of large-volume food production, standardized recipes, batch cooking, portion control, food presentation, inventory management, and food-cost control preferred.
• Working knowledge of therapeutic diets, food allergies, modified-texture diets, patient meal service, and healthcare food-service requirements preferred.

Responsibilities

• 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.
• Collaborating with clinical nutrition, nursing, diet office, retail, purchasing, and other hospital departments.
• Serving 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.
• Developing staff, reinforcing accountability, identifying process improvements, and maintaining consistent standards across all shifts.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree