Executive Chef

About the role

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S., offering public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education, and retail operations. We partner with schools to create culinary experiences that propel students to success, delivering healthy, nutritional meals with a stellar dining experience.

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 high-quality food presentation and service.
• Train and coach employees on best-practice food production techniques and create a shared understanding of goals and execution.
• Plan and execute team meetings, daily huddles, and maintain staff records, including training, shift checklists, and performance data.
• Develop and maintain effective client and guest relationships through direct daily interaction.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets while focusing on margin improvement, performance metrics, and inventory management.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu while maintaining food quality and safety.
• Maintain integrity of the standard Aramark food offer and comply with Operational Excellence fundamentals, including waste management, standard menus, and labor standards.
• 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, maintenance, and compliance with Aramark SAFE food and Quality Assurance standards, as well as occupational and environmental safety policies.
• Comply with 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 food service principles and practices, including management of people and problem-solving.
• Strong oral, reading, and written communication skills.