Food Preparation Manager

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Professional development opportunities

inclusive work environment

diversity initiatives

Job Description

Aramark is a global leader in food services, facilities management, and hospitality sectors. With a presence in 15 countries around the world, Aramark serves millions of guests daily by providing exceptional dining and facility solutions. The company strives to foster an inclusive, diverse, and positive work environment where employees have the opportunity to grow professionally and personally. Aramark is committed to equal employment opportunities and does not discriminate against any individual based on legally protected characteristics. This dedication to fairness and professional growth makes Aramark a sought-after employer in the food services industry.

The Food Preparation Manager at Aramark plays a crucial role in overseeing kitchen operations, controlling inventory, managing budgets, and implementing cost control measures. This hands-on managerial position requires a balance of culinary expertise, leadership skills, and strong client relations. Reporting directly to the General Manager, the Food Preparation Manager is responsible for coordinating and supervising the kitchen team to ensure the delivery of outstanding customer service and consistent food quality. The role involves developing innovative menus, standardizing recipes, and establishing presentation and quality standards to enhance the culinary experience.

In addition to managing daily kitchen operations, the Food Preparation Manager must uphold stringent health and safety protocols to maintain a sanitary and safe workplace. This includes safeguarding equipment performance through proper maintenance and operation, as well as ensuring compliance with all relevant health codes and safety regulations. The role also includes overseeing special catering events where the manager provides culinary demonstrations or instruction, contributing to the professional growth of junior culinary staff by sharing knowledge and techniques.

Aramark emphasizes developing its team members and encourages continual learning and improvement. The Food Preparation Manager is expected to lead by example, fostering a culture of teamwork and dedication within the culinary department. With a focus on both operational efficiency and innovative food service solutions, this position offers a dynamic environment for culinary professionals looking to make a significant impact in the food services industry. The role at Aramark offers a fulfilling career path with opportunities for advancement and professional development, supported by the company’s strong commitment to employee well-being and growth.

Job Requirements

2-3 years of experience in a relevant culinary role
Equivalent of 2-3 years of post-high school education or relevant experience
Ability to manage and lead a kitchen team
Strong knowledge of food safety and sanitation standards
Excellent communication skills
Ability to plan menus and control budgets
Flexibility to work varied hours as needed

Job Qualifications

2-3 years of experience in a relevant culinary role
Equivalent of 2-3 years of post-high school education or relevant experience
Comprehensive understanding of food service industry practices
Skilled at leading teams in a dynamic kitchen environment
Capable of clear communication through speaking, reading, and writing

Job Duties

Capably managing a team and overseeing kitchen functions
Coordinate and supervise culinary tasks while also training and managing kitchen staff
Monitor daily kitchen operations to facilitate smooth service delivery and uphold quality standards
Design and develop menus and recipes
Gauge anticipated food consumption and requisition necessary food items
Establish presentation techniques and quality standards
Maintain compliance with health and safety regulations
Oversee special catering events and provide culinary instruction
Assist in the development of junior culinary staff