Kitchen Operations Manager

Charlotte, NC, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Professional development opportunities

Paid holidays

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, serving millions of guests daily across 15 countries. The company is deeply rooted in service and united by a strong purpose to create positive impacts not only for its employees but also for partners, communities, and the environment. Aramark prides itself on offering equal employment opportunities and fosters an inclusive work environment free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other legally protected characteristic. This commitment ensures that every employee has the opportunity to grow, belong, and thrive within the organization. As a company driven by excellence and innovation, Aramark provides diverse career paths and development opportunities for professionals across different disciplines.

The Kitchen Operations Manager role at Aramark plays a critical part in overseeing kitchen personnel and managing food preparation activities in a professional food service environment. Under the guidance of the General Manager, the Kitchen Operations Manager is responsible for elevating culinary standards, ensuring high levels of customer satisfaction, and delivering outstanding dining experiences. Beyond basic cooking skills, this position requires expertise in team development, culinary innovation, and strict adherence to safety and sanitation standards. The Kitchen Operations Manager strategically manages kitchen operations to meet financial goals while executing the company's various programs and initiatives effectively. This leadership role demands excellent organizational, communication, and problem-solving skills to manage fast-paced kitchen environments, coordinate staff training, and handle catering events. Aramark supports its employees' professional growth by fostering a culture of continuous learning and providing the tools necessary to reach full potential in culinary leadership. The role is ideal for someone passionate about culinary arts, team leadership, and operational excellence within a large-scale food service company committed to quality and sustainability.

Job Requirements

Minimum of 2-3 years of experience in culinary or kitchen leadership
2-3 years of post-high school education or equivalent professional experience
Understanding of food service principles and kitchen management practices
Ability to lead and train kitchen staff
Knowledge of food safety and sanitation standards
Strong communication skills
Ability to work in a fast-paced, dynamic environment

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