Culinary Operations Manager

Aramark; Jacksonville (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Aramark is seeking a Food Production Manager to lead kitchen operations, plan production, and ensure compliance with standards and regulatory requirements. You will guide culinary teams, drive food quality, safety, and engagement while partnering with campus dining leadership to deliver an exceptional dining experience for students, faculty, staff, and guests.

The role emphasizes strong culinary expertise, leadership, and a commitment to customer-focused dining.

Qualifications

• Requires at least 2 years’ experience in a kitchen management role.
• Bachelor's degree or equivalent experience.
• Healthcare experience preferred.
• Culinary Arts degree desired.
• SERV Safe certification or HACCP knowledge required.
• Experience with production systems is required.

Responsibilities

• Management of food cost, food safety and waste controls.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Records inventory and Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Assists with managing patient feeding and retail operations as needed.

Skills

Kitchen management

Leadership

Food safety

Healthcare kitchen ops

Education

Bachelor's degree or equivalent experience

Tools

SERV Safe certification

HACCP knowledge

Job description

Aramark is seeking a Food Production Manager to lead kitchen operations, plan production, and ensure compliance with standards and regulatory requirements. You will guide culinary teams, drive food quality, safety, and engagement while partnering with campus dining leadership to deliver an exceptional dining experience for students, faculty, staff, and guests.

The role emphasizes strong culinary expertise, leadership, and a commitment to customer-focused dining.