Executive Chef

About the role

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. The role offers a wide variety of culinary solutions, oversees and manages culinary operations to meet production, presentation, and service standards, applies culinary techniques to food preparation, and manages the final presentation and service of food.

Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• Train and manage culinary and kitchen employees to use best‑practice food production techniques.
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records, including training records, shift opening/closing checklists, and performance data.
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Maintain a consistent focus on margin improvement by understanding performance metrics, data, order, and inventory trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain integrity of the standard Aramark food offer; always maintain food quality and safety.
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through customer‑driven menus and labor standards.
• Understand end‑to‑end supply chain and procurement processes and systems, ensuring only authorized suppliers are used.
• Full knowledge and implementation of the Food Framework.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensure proper equipment operation and maintenance.
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Comply with all applicable policies, rules, and regulations, including those relating to safety, health, wage, and hour.
• Adapt to changing duties or new assignments without formal notice to support Aramark’s commitment to positive impact for employees and customers.

Qualifications

• At least 4 years of culinary experience.
• Minimum 2 years in a management role (preferred).
• Culinary degree or equivalent experience.
• Ability to multi‑task.
• Ability to simplify the agenda for the team.
• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or problems.
• Strong oral, reading, and written communication skills.

About Aramark

Rooted in service and united by purpose, Aramark strives to do great things for each other, its partners, communities, and the planet. The company proudly serves millions of guests daily through food and facilities in 15 countries worldwide. Aramark believes a career should develop talents, fuel passions, and empower professional growth, offering opportunities for new challenges, belonging, and a great place to work.