Kitchen Operations Manager- NRG Stadium

Job Description The Kitchen Operations Manager is responsible for leading all back-of-house (BOH) kitchen and stewarding operations, ensuring efficient execution, food safety compliance, and exceptional support of culinary and service functions. This role drives operational excellence by maintaining high standards of cleanliness, organization, and productivity while supporting overall business objectives. The Kitchen Operations Manager establishes and upholds service and management philosophies that promote teamwork, accountability, and continuous improvement. This position partners closely with Culinary, Catering, and Operations leadership to ensure seamless execution of all events and daily foodservice operations. Job Responsibilities Operational Leadership & Execution Oversee all BOH kitchen and stewarding operations, ensuring readiness for daily service and event execution. Manage the flow of kitchen equipment, smallwares, and food-related supplies from production through service and back to sanitation areas. Ensure all catering and kitchen equipment is properly transported, cleaned, sanitized, and staged for future use. Maintain appropriate par levels of kitchen equipment, smallwares, and cleaning supplies across all production areas. Partner closely with the Premium Management Team to plan, operationalize, and execute large-scale premium events and catering functions as determined by the Premium Department Director or equivalent. Food Safety, Sanitation & Compliance Ensure strict adherence to all food safety, sanitation, and HACCP standards and Lead training programs aligned with ServSafe standards. Partner with the Executive Chef, Operations leadership, and health authorities to maintain compliance with all regulatory requirements. People Leadership & Development Supervise and develop kitchen utility, stewarding, and distribution teams to ensure safe, efficient operations. Partner with Human Resources and Operations leadership on staffing plans, succession planning, and leadership pipeline development. Lead, train, and support staff, ensuring adherence to operational standards, service expectations, and safety protocols. Inventory & Cost Control Manage inventory processes for cleaning supplies, chemicals, and kitchen support materials, ensuring accuracy and cost efficiency. Conduct and validate month-end inventory counts and reporting. Planning & Coordination Partner with the Executive Chef to develop labor schedules based on business demands and event forecasts. Support event execution through coordination of equipment needs, catering pull sheets, and operational readiness. Assist in the development and implementation of standard operating procedures (SOPs) for BOH operations. Assist with support trips to other properties as assigned to aid in operational success and consistency across venues. Safety & Continuous Improvement Actively participate in facility safety programs and initiatives. Identify opportunities for operational efficiencies, cost savings, and improved workflows. Encourage employee feedback and implement solutions that enhance workplace satisfaction and performance. Event & Schedule Requirements Must be able to work all events, including but not limited to: Houston Texans Games, Rodeo Houston, Concerts, Conventions Special and additional events as assigned, including support trips to other properties. Must be flexible and available to work nights, weekends, holidays, and extended schedules. During peak and high-demand periods, consecutive workdays may range from 30–35+ days, depending on event schedules and operational needs. Physical Requirements Ability to lift, push, and pull up to 50 pounds. Ability to stand, walk, and work on feet for extended periods. Ability to work in a fast-paced, high-volume environment, including back-of-house and front-of-house. Comfortable working indoors and outdoors environment with varying weather conditions. Qualifications Required ServSafe certification required. 2–3 years of experience in kitchen operations, stewarding, or food production leadership within a high-volume environment. Strong knowledge of food safety, sanitation standards, and inventory management. Proven leadership, organizational, and problem-solving skills. Ability to work a flexible, event-driven schedule including evenings, weekends, and holidays. Proficient in Microsoft Office (Word, Excel) and related operational systems. Strong communication skills with a team-oriented mindset. Preferred Bachelor’s degree in Hospitality Management, Business, or a related field. Prior experience with NFL gamedays, large conventions, festivals, or citywide events. Experience within Aramark, Sports & Entertainment, or similarly scaled hospitality organizations. This role prefers candidates with a DOT driving certification; however, candidates must be able to successfully obtain and maintain certification if hired. 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. #J-18808-Ljbffr Aramark Corporation