Kitchen Operations Manager

Cambridge, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Training and development programs

Internship and student opportunities

growth opportunities

inclusive work environment

Leadership development

skills training

Career advancement workshops

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services, dedicated to creating enriching experiences for its clients and guests. Serving millions of guests every day across 15 countries, Aramark combines a deep-rooted culture of service with a commitment to sustainability, diversity, and inclusion to foster a workplace where every employee has the opportunity to grow and succeed. As a major player in the food service industry, Aramark partners with various sectors including education, healthcare, business, sports, and leisure to deliver high-quality culinary experiences and innovative service solutions that meet unique client needs.

The Kitchen Operations Manager role at Aramark is a pivotal position responsible for managing kitchen personnel and overseeing all food preparation activities within professional food service settings. This role is integral to advancing culinary excellence beyond just cooking skills by emphasizing team development, food safety compliance, financial goal achievement, and exceptional customer service delivery. Reporting directly to the General Manager, the Kitchen Operations Manager leads daily culinary operations by coordinating staff, ensuring consistency in menu execution, and upholding the highest standards of sanitation and kitchen safety.

The successful candidate will actively participate in menu and recipe development, forecasting food consumption to efficiently procure supplies, and establishing presentation and quality benchmarks to enhance the dining experience. Additionally, the role involves managing kitchen equipment maintenance and leading special catering events, while mentoring junior staff to foster continuous culinary skill development. Aramark’s commitment to employee growth means the Kitchen Operations Manager will have access to extensive training and professional development opportunities aimed at career advancement.

This full-time position offers the chance to be part of a dynamic team that values both culinary expertise and strong client relationships. The robust organizational support and inclusive work environment provide a foundation for success in delivering exceptional food service operations. If you are passionate about culinary leadership and ready to contribute to a top-tier service provider, this role at Aramark offers a rewarding career path with significant growth prospects.

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, 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