Kitchen Operations Manager

Lawrenfce, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

Flexible Work Options

Job Description

Aramark is a global leader in food and facilities management services, delivering high-quality dining and hospitality experiences to millions of guests daily across 15 countries. With a strong commitment to diversity, equity, and inclusion, Aramark fosters a workplace where employees can grow, belong, and thrive. Their dedication to sustainability and community impact sets them apart as a values-driven organization in the service industry. As an employer, Aramark offers comprehensive career development opportunities, including internships, training programs, and flexible work arrangements, designed to support professional growth and work-life balance.

The Kitchen Operations Manager is a pivotal role within Aramark's food service environment, responsible for leading kitchen personnel and overseeing all culinary operations to ensure exceptional food quality and customer satisfaction. This position requires a strategic leader who can effectively manage day-to-day kitchen activities, maintain high safety and sanitation standards, and drive menu development aligned with both customer preferences and financial objectives. Reporting to the General Manager, the Kitchen Operations Manager is instrumental in cultivating a positive team culture, mentoring staff, and delivering culinary excellence that supports the brand's promise of outstanding dining experiences.

In this role, the Kitchen Operations Manager will be expected to manage staffing and training initiatives that ensure a skilled and motivated kitchen team. They will optimize kitchen workflows to enhance service efficiency while maintaining consistency in food preparation and presentation. By forecasting food consumption and managing procurement, the Manager helps control costs and minimize waste. Additionally, they will lead special catering events and provide culinary training sessions to enhance team skills and innovation in menu offerings. The role also emphasizes maintaining compliance with health and safety regulations to foster a safe kitchen environment.

Aramark’s Kitchen Operations Managers play a vital role in driving operational success through strong leadership, culinary expertise, and a customer-focused approach. Candidates passionate about food service excellence and team development will find meaningful opportunities for advancement in this dynamic position. The company values dedication to quality, safety, and continuous improvement, ensuring each Kitchen Operations Manager is equipped with the resources and support to excel professionally. This is a full-time, salaried position offering competitive compensation and benefits reflective of the responsibilities and impact of the role.

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