Kitchen Operations Manager

Powder Springs, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Career development opportunities

Diverse and Inclusive Work Environment

professional growth

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services. Operating in 15 countries and serving millions of guests daily, Aramark is dedicated to enhancing experiences and improving lives through their comprehensive service offerings. They emphasize diversity, inclusion, and equal opportunity in the workplace, welcoming employees from all backgrounds and fostering a collaborative, growth-oriented environment. As a prominent organization in the food service and hospitality industry, Aramark provides extensive opportunities for professional development and career advancement across various roles and locations.

The Kitchen Operations Manager position at Aramark is critical within the culinary services team, acting as a bridge between the kitchen staff and management to ensure both operational excellence and exceptional customer experiences. This role goes beyond traditional kitchen management by focusing on team leadership, culinary innovation, safety adherence, and strong client engagement. The Kitchen Operations Manager is responsible for coordinating daily kitchen activities, managing food preparation with consistent quality, and participating actively in menu development to meet customer preferences and operational goals. This position requires an individual who combines culinary expertise with strong leadership abilities and financial acumen to meet business objectives effectively.

Working under the direction of the General Manager, the Kitchen Operations Manager leads and develops kitchen personnel, fostering a positive and productive work environment. They ensure the kitchen operates smoothly, maintaining high standards of sanitation, food safety, and equipment functionality. Additionally, they handle forecasting and procurement of food supplies, standardizing recipes, and pricing menu items strategically. The role includes responsibilities for special catering events and mentoring junior staff, thereby reinforcing culinary excellence and operational best practices throughout the team.

Aramark values growth and professional development, offering employees opportunities to reach their full potential within a supportive framework. This role is ideal for culinary professionals passionate about leadership and service excellence, seeking a dynamic career path within a globally respected company. The employment type is typically full-time, and competitive salary packages are provided, reflecting industry standards and the expertise required for the role. Aramark also offers a comprehensive benefits package, enhancing the overall compensation and employee experience.

Job Requirements

Minimum of 2-3 years of experience in a related culinary or kitchen leadership role
at least 2-3 years of post-high school education or equivalent professional experience
knowledge of food service principles and kitchen management practices
ability to lead and motivate kitchen staff
strong communication skills
familiarity with food safety regulations and sanitation standards
capability to manage catering events and culinary demonstrations

Job Qualifications

Minimum of 2-3 years of experience in a related culinary or kitchen leadership role
2-3 years of post-high school education or equivalent professional experience
culinary training preferred but not required
strong knowledge of food service principles, culinary operations, and kitchen management practices
proven ability to lead teams and resolve challenges in a fast-paced kitchen environment
effective verbal, reading, and written communication skills

Job Duties

Manage, train, and supervise kitchen staff while coordinating daily culinary operations
oversee daily kitchen activities to ensure efficient service delivery and consistent quality standards
forecast food consumption and procure required food supplies accordingly
select, refine, and standardize recipes to maintain consistent quality and execution
establish presentation techniques, quality benchmarks, and plan and price menus
ensure kitchen equipment is operating properly and maintained according to standards
maintain sanitation and food safety practices to ensure a safe and compliant kitchen environment
manage special catering events and provide culinary instruction or demonstrations as needed
serve as a mentor to junior kitchen staff by sharing culinary techniques and operational best practices