Title:  Kitchen Manager

Job Description

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

Compensation & Benefits

Compensation: 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.

Job Responsibilities

Leadership

• 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.

Culinary Operations & Production

• 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.

Food Safety, Waste & Systems

• 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.

Financial Performance

• 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.

Productivity & Operational Excellence

• 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.

Compliance & Safety

• 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.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

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

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.