Kitchen Operations Manager

Norwalk, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Work Schedule

Standard Hours

Benefits

Health Insurance

retirement plans

Paid Time Off

Employee Discounts

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services, dedicated to creating enriching experiences for millions of customers daily across various industries such as education, healthcare, business, and sports and entertainment. With operations in 15 countries, Aramark is committed to a culture of inclusion, diversity, and growth, offering employees the opportunity to develop professionally and make a meaningful impact within their communities. The organization values service excellence, innovation, and sustainability, aiming to foster a rewarding and dynamic work environment for its workforce.

The Kitchen Operations Manager at Aramark is a pivotal role responsible for managing kitchen personnel and overseeing all food preparation activities in a professional culinary setting. This leadership position ensures the seamless coordination of daily kitchen operations, promoting superior customer service standards and delivering exceptional dining experiences under the guidance of the General Manager. With a focus on team development, culinary expertise, and compliance with safety regulations, the Kitchen Operations Manager plays an instrumental role in driving the kitchen's operational success and financial performance.

In this role, the Kitchen Operations Manager is tasked with managing, training, and supervising kitchen staff to ensure efficient service delivery and consistent food quality. The manager is also involved in menu and recipe development by forecasting food consumption needs, procuring necessary supplies, and standardizing recipes to maintain the highest culinary standards. Additionally, the manager oversees kitchen equipment maintenance and enforces strict sanitation and food safety practices to ensure a safe working environment.

Beyond operational duties, the Kitchen Operations Manager also leads catering events, providing culinary instruction and mentorship to junior staff members. This position demands strong leadership abilities, a comprehensive understanding of food service principles, and excellent communication skills to effectively support team performance and client satisfaction. At Aramark, employees in this role are supported through growth opportunities and a commitment to fostering a workplace where all can thrive professionally, making it an ideal position for individuals passionate about culinary arts and leadership in a fast-paced kitchen environment.

Job Requirements

Minimum of 2-3 years of experience in a culinary or kitchen leadership role
2-3 years of post-high school education or equivalent professional experience
ability to manage and train kitchen staff
knowledge of food service and kitchen management
ability to forecast and procure food supplies
understanding of food safety and sanitation standards
strong communication skills
ability to mentor junior staff

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