Kitchen Operations Manager

Temecula, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Job Description

Aramark is a global leader in food services, facilities management, and hospitality, dedicated to creating impactful experiences for millions of guests across 15 countries. Known for its commitment to diversity, inclusion, and equal opportunity employment, Aramark fosters a work environment built on collaboration, growth, and professional development. Serving a broad clientele, the company offers various job opportunities ranging from entry-level roles to management positions, focusing on delivering excellence in food service and operational efficiency. Aramark is also committed to sustainability and community engagement, aiming to make a positive impact on employees, partners, communities, and the planet.

The Kitchen Operations Manager role at Aramark is a dynamic and pivotal position responsible for overseeing kitchen personnel and managing food preparation activities within a professional food service setting. Reporting to the General Manager, this role emphasizes not only culinary expertise but also the enhancement of customer service standards and team development. The manager is tasked with ensuring safe, efficient, and consistent kitchen operations while building strong client partnerships and adhering to financial objectives. Key aspects of the role include managing staff, supervising daily kitchen operations, developing and refining menus, maintaining kitchen safety and sanitation standards, and supporting catering events. This leadership position requires a balance of operational acumen and culinary knowledge to deliver exceptional dining experiences and foster career growth among team members. It represents an excellent opportunity to join a renowned company that supports career advancement and values excellence in every aspect of its operations.

Job Requirements

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
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 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