Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, committed to delivering exceptional experiences for millions of customers daily. With operations spanning 15 countries, Aramark is dedicated to fostering a culture of service, inclusivity, and growth. The company values diversity and equal employment opportunities, ensuring all employees have the chance to excel and contribute to a positive community impact. Known for its comprehensive training programs and career advancement opportunities, Aramark supports its workforce in developing skills and leadership potential within a dynamic and supportive environment.
The Kitchen Operations Manager role at Aramark is a pivotal position responsible for managing and leading kitchen personnel while overseeing all food preparation activities in a professional food service setting. This role is designed for individuals passionate about culinary excellence and operational efficiency, as it blends team development, culinary expertise, safety compliance, and client relationship management. Reporting to the General Manager, the Kitchen Operations Manager ensures that high customer service standards are maintained, delivering exceptional dining experiences consistently.
Key aspects of this role include supervising the kitchen staff, coordinating daily culinary operations, and managing food supply procurement with an emphasis on forecasting and menu planning. The manager also refines and standardizes recipes to uphold quality and presentation standards. Safety and sanitation are critical responsibilities, with the manager ensuring compliance with all food safety regulations and maintaining kitchen equipment in optimal condition. The role extends to managing special catering events and providing mentorship to junior staff, sharing best practices and culinary techniques to foster continuous team improvement. Through effective financial management and program execution, the Kitchen Operations Manager supports the company’s broader business goals while contributing to a positive workplace culture that values innovation and excellence.
The Kitchen Operations Manager role at Aramark is a pivotal position responsible for managing and leading kitchen personnel while overseeing all food preparation activities in a professional food service setting. This role is designed for individuals passionate about culinary excellence and operational efficiency, as it blends team development, culinary expertise, safety compliance, and client relationship management. Reporting to the General Manager, the Kitchen Operations Manager ensures that high customer service standards are maintained, delivering exceptional dining experiences consistently.
Key aspects of this role include supervising the kitchen staff, coordinating daily culinary operations, and managing food supply procurement with an emphasis on forecasting and menu planning. The manager also refines and standardizes recipes to uphold quality and presentation standards. Safety and sanitation are critical responsibilities, with the manager ensuring compliance with all food safety regulations and maintaining kitchen equipment in optimal condition. The role extends to managing special catering events and providing mentorship to junior staff, sharing best practices and culinary techniques to foster continuous team improvement. Through effective financial management and program execution, the Kitchen Operations Manager supports the company’s broader business goals while contributing to a positive workplace culture that values innovation and excellence.
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
- Culinary training preferred but not required
- Strong knowledge of food service principles and kitchen management practices
- Ability to lead teams in a fast-paced environment
- Strong communication skills
- Commitment to food safety and sanitation standards
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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