Kitchen Manager

Aramark • Alamosa, CO

32d • $60,000 - $65,000

About The Position

Aramark Healthcare+ is seeking a Kitchen Manager to join their team at San Luis Valley Health in Alamosa, CO.

The Kitchen Manager is responsible for leading daily back‑of‑house culinary operations, including food preparation, production, and menu execution, to deliver high‑quality, safe, and efficient meal service. This role supports menu planning, production systems, food safety, and waste reduction while developing frontline culinary staff and ensuring operational, financial, and compliance standards are consistently met.Compensation & BenefitsCompensation: The Salaried rate for this position is $60,000.00 to $65,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Requirements

• Culinary food service experience with responsibility for food preparation, production, and patient meal service.
• Experience in a Sous Chef, kitchen lead, or supervisory role, or readiness to step into a first management position.
• Familiarity with menu execution, production systems, temperature and production logs, and food waste reduction.
• Comfortable learning and using technology, including tablets and computerized production systems.

Nice To Haves

• ServSafe Manager certification preferred; training available for qualified candidates.

Responsibilities

• Use Aramark’s coaching model to engage, develop, and support culinary team members.
• Recognize and reward employees while ensuring individual and team performance meets quality, safety, and client expectations.
• Plan and lead daily kitchen huddles to communicate production plans, staffing needs, and service priorities.
• Maintain strict adherence to food safety, sanitation, and kitchen organization standards.
• Lead back‑of‑house kitchen operations, including food preparation, production flow, and patient meal line support, in collaboration with the Food Service Director.
• Execute menus and participate in upcoming menu planning, supporting recipe adherence, portion control, and production standards.
• Supervise kitchen staff to ensure consistency in production, quality, and food presentation.
• Coordinate daily kitchen readiness, including staffing coverage, equipment functionality, and preparation for service and special events.
• Monitor and maintain production records, temperature logs, and food safety documentation to ensure accuracy and compliance.
• Track, report, and support reduction of food waste and food loss using Prima or similar monitoring tools, a key operational priority.
• Utilize and learn kitchen technology, including tablets and computerized production systems, to support efficiency, reporting accuracy, and compliance.
• Support the completion and maintenance of departmental P&L statements.
• Deliver client and company financial targets through effective production planning, waste reduction, and cost controls.
• Use Aramark systems to understand performance metrics, ordering, and inventory trends; reinforce behaviors that improve margins.
• Drive efficient operations through proper scheduling, production planning, and labor management.
• Execute Operational Excellence standards by meeting food quality, safety, and labor initiatives.
• Ensure all team members are trained and capable of executing standardized procedures consistently.
• Maintain a safe and healthy work environment for employees, patients, and customers.
• Ensure compliance with all company policies and applicable regulations, including food safety, health, and wage and hour requirements.

Benefits

• Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees