Kitchen Manager: Culinary Leadership & Team Growth

Aramark; Kansas City (MO); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) plan

Parental leave

Job summary

Aramark in Kansas City is seeking a Kitchen Manager to lead daily kitchen operations, supervise culinary staff, control costs, and ensure top-quality food and safety. Reporting to the Executive Chef, you will develop teams, standardize recipes, and coordinate with clients to deliver exceptional dining experiences.

This role requires hands-on leadership, strong communication, and the ability to manage menus, pricing, and equipment while executing company programs and safety protocols to support

Qualifications

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• 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

Skills

Team leadership

Communication

Safety & sanitation

Education

Culinary degree

Post-high school education

Job description

Aramark in Kansas City is seeking a Kitchen Manager to lead daily kitchen operations, supervise culinary staff, control costs, and ensure top-quality food and safety. Reporting to the Executive Chef, you will develop teams, standardize recipes, and coordinate with clients to deliver exceptional dining experiences.

This role requires hands-on leadership, strong communication, and the ability to manage menus, pricing, and equipment while executing company programs and safety protocols to support