Catering Executive Chef

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to elevate amenities. Our team creates sensory experiences that feed company culture, establishing transparency with partners from space design to the final branded product.

About the role

The Catering Executive Chef is a management position overseeing chef managers and hourly culinary staff. This role develops and executes culinary solutions to meet customer needs and tastes, ensuring high standards in production, presentation, and service.

Responsibilities

• Ensure culinary production aligns with the Executional Framework.
• Maintain proper culinary standards and techniques for food preparation, production, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff, to ensure quality in final food presentation.
• Train and coach employees on best-practice food production techniques.
• Create a shared understanding of goals and execution methods among the team.
• Reward and recognize employee performance.
• Plan and execute team meetings and daily huddles.
• Complete and maintain staff records, including training, shift checklists, and performance data.
• Develop and maintain effective client and guest relationships for mutually beneficial business outcomes.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets while focusing on margin improvement and performance metrics.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain the integrity of the standard Aramark food offer, ensuring consistent food quality and safety.
• Comply with Operational Excellence fundamentals, including waste management, standard menus, and labor standards.
• Understand the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implement the Food Framework and ensure accuracy in estimated food consumption for requisitions or purchases.
• Ensure proper equipment operation and maintenance.
• Comply with Aramark SAFE food and Quality Assurance standards, as well as occupational and environmental safety policies.
• Adhere to all applicable policies, rules, and regulations, including safety, health, wage, and hour requirements.

Requirements

• At least 4 years of culinary experience.
• At least 2 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 management of people and problems.
• Strong oral, reading, and written communication skills.