Executive Chef

About the role

The 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 ensures culinary production aligns with operational standards, manages a culinary team, and maintains food quality and safety.

Responsibilities

• Ensures culinary production connects to the Executional Framework and adheres to proper culinary standards and techniques for food preparation, presentation, and service.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
• Trains and manages culinary and kitchen employees using best-practice food production techniques.
• Coaches employees by creating a shared understanding of goals and execution methods.
• Rewards and recognizes employees for their contributions.
• Plans and executes team meetings and daily huddles.
• Completes and maintains staff records, including training records, shift checklists, and performance data.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Interacts directly with guests daily to gather feedback and improve offerings.
• Aggregates and communicates regional culinary and ingredient trends.
• Delivers food and labor targets while focusing on margin improvement and performance metrics.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu.
• Maintains the integrity of the standard Aramark food offer, ensuring consistent food quality and safety.
• Complies with Operational Excellence fundamentals, including waste management, standard menus, recipes, and ingredients.
• Understands the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implements the Food Framework and ensures accuracy in estimated food consumption for requisitions and purchases.
• Ensures proper equipment operation and maintenance.
• Complies with Aramark SAFE food and Quality Assurance standards, as well as occupational and environmental safety policies.
• Adheres 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 team objectives.
• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge for managing people and problems.
• Strong oral, reading, and written communication skills.

About Aramark

Aramark serves millions of guests daily through food and facilities in 15 countries. Rooted in service and united by purpose, the company strives to do great things for employees, partners, communities, and the planet. Aramark focuses on developing talents, fueling passions, and empowering professional growth to help employees reach their full potential.