Kitchen Manager

As a Kitchen Manager at ARAMARK in Food & Beverage Operations, you will lead daily back-of-house operations in a fast-paced, high-volume environment. You will supervise and schedule staff, oversee food production, and ensure strict adherence to food safety, sanitation, and quality standards. You will manage inventory, ordering, and cost controls while supporting menu execution and service excellence. In Aramark's inclusive, service-driven culture, you will coach and develop your team, promote safety and ethical practices, and help create consistently positive dining experiences for clients and guests.

Responsibilities

• Lead daily kitchen operations to meet Aramark standards for quality, safety, and service.
• Supervise, train, and schedule kitchen staff, fostering teamwork and inclusivity.
• Ensure compliance with food safety, sanitation, and health regulations.
• Manage inventory, ordering, and cost control to meet financial targets.
• Coordinate production, menu execution, and service timing for peak periods.
• Monitor food quality, presentation, and portion control.
• Maintain a clean, safe, and organized kitchen environment.
• Collaborate with management on menu changes and operational improvements.
• Support onboarding and continuous training of team members.
• Model ethical behavior, safety, and excellent client service.

Required Skills

• Kitchen operations management
• Food safety and sanitation (Serv
• Safe)
• Staff scheduling and supervision
• Inventory and cost control
• Production planning and batch cooking
• Quality and consistency control
• Health and safety compliance
• Vendor ordering and receiving
• POS and basic computer skills
• Training and performance coaching