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 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 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 relationships for mutually beneficial business outcomes.
• 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 understanding performance metrics, data, and inventory trends.
• 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 those related to 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 agendas for the team.
• 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 believes in fostering a workplace that develops talents, fuels passions, and empowers professional growth.