Kitchen Operations Manager

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

training programs

Career advancement workshops

Online learning platforms

Job Description

Aramark is a leading global provider of food, facilities, and uniform services, operating in 15 countries and serving millions of guests every day. The company is committed to creating an inclusive work environment where every employee has equal opportunities to grow and thrive professionally. Aramark’s dedication to service excellence, community impact, and environmental sustainability drives its continuous efforts to enhance workplace culture and operational effectiveness. Recognized for its innovative approach to foodservice and facility management, Aramark offers diverse career paths, comprehensive training programs, and a supportive environment focused on employee development and success.

The Kitchen Operations Manager at Aramark holds a pivotal role in ensuring high standards of kitchen efficiency, food quality, and customer satisfaction. Reporting to the General Manager, this position involves managing kitchen personnel, overseeing daily culinary operations, and fostering strong client relationships. The role emphasizes team development, safety compliance, culinary creativity, and operational excellence to deliver exceptional dining experiences. With a strong focus on achieving financial goals and implementing company initiatives, the Kitchen Operations Manager is a key contributor to the overall success of the culinary department.

Job Requirements

Minimum of 2 to 3 years of experience in a related culinary or kitchen leadership role
2 to 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 Qualifications

Minimum of 2 to 3 years of experience in a related culinary or kitchen leadership role
2 to 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