Kitchen Operations Manager

Mission Viejo, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

career advancement

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, serving millions of guests every day across 15 countries. With a strong commitment to diversity, equity, and inclusion, Aramark fosters a workplace where every employee has equal opportunity to grow and succeed. The company’s mission centers on delivering exceptional service experiences while making a positive impact on employees, partners, communities, and the environment. Known for its dedication to innovation and quality, Aramark continually invests in developing its workforce and supporting their career advancement.

As a Kitchen Operations Manager at Aramark, you will play a critical role in managing kitchen personnel and overseeing all food preparation activities within a professional food service environment. This position focuses on elevating customer service standards and delivering outstanding dining experiences under the guidance of the General Manager. The role demands a balance of leadership, culinary expertise, team development, safety compliance, and strong client relationship management. You will be central to achieving financial goals, ensuring operational excellence, and executing company programs effectively.

The Kitchen Operations Manager is responsible for supervising kitchen staff, coordinating daily culinary operations, and ensuring that food quality and service delivery meet consistent standards. You will also engage in menu and recipe development, forecasting food consumption, and procuring supplies as needed to maintain efficient kitchen function. Safety and sanitation are paramount in this role, requiring vigilant oversight and maintenance of kitchen equipment and compliance with food safety regulations.

Furthermore, the Kitchen Operations Manager will manage special catering events and provide culinary instruction or demonstrations to enhance staff skills. This mentorship role is key to fostering an environment of continuous learning and operational best practices. With a minimum of 2–3 years of experience in culinary or kitchen leadership roles and post-secondary education or equivalent, this position requires strong knowledge of food service principles and the ability to lead dynamic teams in a fast-paced kitchen setting.

Joining Aramark means becoming part of a company that values integrity, innovation, and service excellence. We are committed to providing growth opportunities and a rewarding workplace where your culinary passion and managerial talents can thrive. This is a full-time, professional role ideal for individuals aspiring to advance their careers in culinary management while making a tangible impact on customer satisfaction and business success.

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
Strong knowledge of food service principles and kitchen management practices
Ability to lead teams and resolve challenges in a fast-paced kitchen environment
Effective communication skills both verbal and written
Commitment to maintaining kitchen safety and sanitation standards
Willingness to manage catering events and provide staff mentorship

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