Campus Executive Chef

About the role

The Campus Executive Chef is a management position overseeing chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role oversees and manages culinary operations to meet production, presentation, and service standards while applying culinary techniques to food preparation and final presentation.

Responsibilities

• Ensures culinary production aligns with the Executional Framework and maintains proper culinary standards for food preparation, presentation, and service.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in food presentation and service.
• Trains and coaches employees on best-practice food production techniques and creates a shared understanding of goals and execution.
• Rewards and recognizes employees while planning and executing team meetings and daily huddles.
• Completes and maintains staff records, including training records, shift checklists, and performance data.
• Develops and maintains client and guest rapport for mutually beneficial business relationships through daily interactions.
• Aggregates and communicates regional culinary and ingredient trends.
• Delivers food and labor targets while focusing on margin improvement and understanding performance metrics, data, and inventory trends.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu while maintaining food quality and safety.
• Maintains integrity of the standard Aramark food offer and ensures compliance with Operational Excellence fundamentals, including waste management and standard menus.
• Understands the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implements the Food Framework and ensures accuracy of estimated food consumption for requisitions or purchases.
• Ensures proper equipment operation, maintenance, and compliance with Aramark SAFE food and Quality Assurance standards.
• Complies with all safety, health, wage, and hour policies, as well as other applicable regulations.

Requirements

• At least 8 years of culinary experience.
• At least 5 years in a management role preferred.
• Culinary degree or equivalent experience.
• Ability to multi-task and simplify the agenda for the team.
• Advanced knowledge of food profession principles and practices, including experiential management of people and problems.
• Strong oral, reading, and written communication skills.