Restaurant Kitchen Manager

Dearborn, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

Paid Time Off

Parental leave

Disability Support

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, dedicated to creating remarkable experiences and sustainable solutions for its clients and communities. Operating in over 15 countries, Aramark serves millions of guests daily by delivering innovative and personalized services across various industries, including education, healthcare, business, sports, and leisure. With a strong commitment to diversity, inclusion, and employee development, Aramark fosters a workplace culture where employees can thrive both professionally and personally.

The Restaurant Kitchen Manager at Aramark holds a pivotal role in ensuring the kitchen operates smoothly and efficiently while maintaining the highest standards of quality, safety, and customer satisfaction. Reporting directly to the General Manager, this hands-on leadership position requires a blend of culinary expertise, team development, and operational management. The manager will be responsible for guiding kitchen personnel, overseeing daily culinary activities, and implementing corporate programs aligned with budget parameters. This role demands a driven individual who can inspire and develop their team, uphold strict food safety standards, manage inventory and food procurement, and contribute creatively to menu planning and food presentation. The ideal candidate will have a background in culinary leadership, with proven skills in communication, problem-solving, and adherence to compliance protocols. Through their management, they will ensure outstanding dining experiences that reflect Aramark's commitment to excellence and customer service. This position offers a competitive salary and comprehensive employment benefits designed to support the well-being and growth of its staff.

Job Requirements

2-3 years of culinary leadership experience
2-3 years of post-high school education or equivalent professional skills
Knowledge of food safety and hygiene regulations
Ability to manage and develop kitchen staff
Strong problem-solving abilities
Excellent communication skills

Job Qualifications

2-3 years of experience in a similar culinary leadership position
2-3 years of post-high school education or equivalent professional skills
Culinary degree is advantageous but not required
Advanced knowledge of food service industry principles and best practices
Proven experience in personnel management and problem-solving in a fast-paced environment
Strong communication skills in speaking, reading, and writing

Job Duties

Provide leadership and guidance to kitchen personnel while coordinating all daily culinary activities
Supervise kitchen operations to ensure efficient service and maintain strict quality control standards
Support the professional development of junior cooks by sharing culinary insights and advanced techniques
Assess estimated food consumption to accurately requisition or procure essential food items
Develop and refine recipe suggestions while establishing standardized production methods for consistent quality
Establish food presentation techniques, set quality standards, and assist with menu planning and pricing
Supervise unique catering functions and provide culinary training or showcases as requested
Ensure all kitchen equipment remains operational by conducting regular maintenance checks
Strictly adhere to safety and hygiene guidelines to ensure full compliance with health and safety regulations