Executive Chef

About the role

We are looking for an Executive Chef to oversee chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This management position applies culinary techniques to food preparation, manages the final presentation and service of food, and ensures culinary operations meet production, presentation, and service standards.

Responsibilities

• Ensure culinary production aligns with the Executional Framework and maintains proper culinary standards for food preparation, production, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
• Train and manage culinary and kitchen employees using best-practice food production techniques.
• Coach employees by creating a shared understanding of goals and how to achieve them.
• Reward and recognize employees for their contributions.
• Plan and execute team meetings and daily huddles.
• Maintain all staff records, including training records, shift checklists, and performance data.
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships through daily interaction.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets while focusing on margin improvement and understanding performance metrics, data, order, and inventory trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain the integrity of the standard food offer, ensuring consistent food quality and safety.
• Comply with Operational Excellence fundamentals, including waste management, standard menus, recipes, and ingredients.
• Understand the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implement the Food Framework and ensure accuracy of estimated food consumption for requisitions and purchases.
• Ensure proper equipment operation and maintenance.
• Comply with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Adhere to all applicable policies, rules, and regulations, including those related to safety, health, wage, and hour.

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 the principles and practices within the food profession, including experiential knowledge for managing people and problems.
• Strong oral, reading, and written communication skills.

Pay

The salary range for this position is $65,000 to $74,000.

Benefits

• Comprehensive benefit programs for eligible employees, including medical, dental, vision, and work/life resources.
• Retirement savings plans, such as 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements, employee eligibility, and where the employee lives or works.