Kitchen Operations Manager

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development programs

Training and Development

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, committed to delivering exceptional experiences to millions of guests every day across 15 countries. Known for its dedication to quality, innovation, and sustainability, Aramark plays a significant role in the food service industry by partnering with clients to offer tailored solutions that enhance customer satisfaction and operational efficiency. The company fosters an inclusive environment that values diversity and equal opportunity, ensuring that every employee has the chance to grow both personally and professionally. At Aramark, employees are supported through comprehensive training programs and development workshops designed to build leadership skills and advance careers.

The Kitchen Operations Manager at Aramark holds a prominent leadership role, responsible for managing kitchen personnel and overseeing all food preparation activities in a professional food service setting. This position is essential to ensuring that culinary operations run smoothly, maintaining high standards of food quality, safety, and customer service. Reporting to the General Manager, the Kitchen Operations Manager focuses on team development, culinary excellence, safety compliance, and fostering strong client partnerships. They work collaboratively with staff to implement menu innovations, manage special catering events, and ensure that all kitchen operations meet the company’s financial objectives. This role offers an exciting opportunity to contribute to Aramark's mission of delivering superior dining experiences while advancing your culinary and managerial expertise within a respected and dynamic company committed to employee growth and engagement.

Job Requirements

minimum of 2-3 years of experience in culinary or kitchen leadership
2-3 years of post-high school education or equivalent professional experience
knowledge of food service principles and kitchen management
strong leadership and team management skills
ability to maintain food safety and sanitation standards
effective communication skills
ability to work in a fast-paced environment

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