Restaurant Kitchen 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

Career development opportunities

workplace diversity

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. Known for its commitment to excellence and innovation, Aramark delivers personalized and sustainable service solutions to various sectors including education, healthcare, business, and sports and entertainment. With a strong focus on community engagement, inclusivity, and environmental responsibility, Aramark fosters a workplace culture that values diversity, growth, and opportunity for all employees.

The role of Restaurant Kitchen Manager at Aramark is pivotal in ensuring the seamless operation, quality, and safety of a high-volume commercial kitchen environment. This pos... Show More

Job Requirements

At least 2-3 years of relevant culinary experience
post-high school education of 2-3 years or equivalent skills
ability to manage and lead kitchen staff effectively
strong understanding of food safety and hygiene regulations
excellent organizational and problem-solving skills
effective communication abilities
capability to work under pressure in a fast-moving environment

Job Qualifications

Experience of at least 2-3 years in a similar culinary position
post-high school education background of 2-3 years or comparable skills
culinary degree is advantageous but not required
advanced knowledge of key principles and best practices in the food service industry
experienced in overseeing personnel and resolving issues in fast-paced culinary settings
strong 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 overseeing culinary activities
supervise the daily operations of the kitchen to ensure efficient service and oversee quality control
develop menus and recipes, including inventing and refining food choices and cooking methods
assess food consumption and procure essential food items accordingly
establish presentation techniques and quality standards and plan and price menus
maintain equipment operation through regular maintenance checks
adhere to safety and hygiene guidelines to ensure compliance with health and safety regulations
supervise catering functions and offer culinary training or showcases as requested
support the professional development of less experienced cooks by sharing culinary insights and techniques

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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