Executive Chef
Job 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
Consistent focus on margin improvement; 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; responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
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
Qualifications
- Requires at least 4 years of culinary experience
- Requires a culinary degree or equivalent experience
- Requires oral, reading, and written communication skills
- Requires advanced knowledge of the principles and practices within the food profession.
- Requires ability to multi-task
- Requires ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession.
About the Role
Offers a wide variety of culinary solutions to meet customer and client needs and tastes
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
Requirements
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
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
Skills
Ability to multi-task
Ability to simplify the agenda for the team
Advanced knowledge of the principles and practices within the food profession.
Benefits
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers.
Pay
N/A
Schedule
N/A