Kitchen Operations Manager

Deer Park, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Career development programs

Employee Discounts

retirement plans

Training and Development

Job Description

Aramark is a global leader in food service, facilities management, and uniform services. The company operates across 15 countries, serving millions of guests daily with a strong commitment to excellence, diversity, and sustainability. Aramark values inclusion and provides equal employment opportunities regardless of race, color, religion, gender, age, or other protected characteristics. With a focus on growth, development, and community impact, Aramark offers its employees a rewarding and supportive work environment that encourages professional advancement. The company is deeply rooted in service and strives to positively impact employees, partners, communities, and the planet.

The Kitchen Operations Manager at Aramark holds a pivotal role in ensuring the smooth and efficient functioning of kitchen operations within a professional food service environment. This position is dedicated not only to overseeing daily culinary activities but also to enhancing customer service and delivering exceptional dining experiences. Reporting to the General Manager, the Kitchen Operations Manager leads and supervises kitchen personnel, emphasizing team development, culinary expertise, safety compliance, and strong client relationships. This role requires a hands-on approach to managing kitchen staff while maintaining high standards for food quality, safety, and operational efficiency. Additionally, the Kitchen Operations Manager plays a crucial role in financial management by helping to achieve budgetary objectives and effectively executing company programs. At Aramark, this role is integral to supporting the company’s mission and upholding its values of excellence and innovation. Employees in this position are also offered growth opportunities through training, mentoring, and career progression initiatives, making this a dynamic and rewarding career path for culinary professionals dedicated to leadership and operational excellence.

Job Requirements

Minimum of 2-3 years of experience in culinary or kitchen leadership
2-3 years of post-high school education or equivalent experience
Culinary training preferred
Strong knowledge of food service and kitchen management
Leadership and team management skills
Ability to work in a fast-paced environment
Effective 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