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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 services and facilities management, dedicated to providing exceptional culinary and hospitality experiences across multiple industries. Operating in 15 countries, Aramark serves millions of guests daily through diverse food and facility services. The company is deeply committed to fostering an inclusive workplace where employees have equal opportunities for growth and development. Aramark’s mission revolves around service excellence, sustainability, and meaningful community engagement, making it a leading employer in the food service sector.
The role of Restaurant Kitchen Manager at Aramark is central to the operations of a commercial kitchen, providing essential leadership and culin... Show More
The role of Restaurant Kitchen Manager at Aramark is central to the operations of a commercial kitchen, providing essential leadership and culin... Show More
Job Requirements
- Experience of at least 2-3 years in a similar culinary position
- post-high school education background of 2-3 years or comparable skills
- strong communication skills
- advanced knowledge of food service key principles
- ability to manage personnel and solve operational issues
- familiarity with safety and hygiene regulations
- capability to develop menus and oversee kitchen functions
Job Qualifications
- Minimum 2-3 years experience in a similar culinary management role
- post-high school education of 2-3 years or equivalent skills
- culinary degree preferred but not required
- strong knowledge of food service industry practices and principles
- proven experience in staff supervision and conflict resolution
- excellent communication skills in speaking, reading, and writing
Job Duties
- Coordinate staff and culinary activities to ensure optimal performance
- provide guidance and leadership in managing kitchen personnel and culinary operations
- supervise daily kitchen service and quality control
- develop menus and recipes including standardizing production methods and presentation techniques
- manage food procurement and inventory based on consumption estimates
- maintain kitchen equipment through regular maintenance
- enforce safety and hygiene regulations
- supervise catering functions and provide culinary training
- support professional development of junior cooks by sharing culinary knowledge
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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