Executive Chef

About the Role

Workplace Hospitality builds dining and hospitality programs that deliver reliable, chef-led menus designed around the people and operational reality of each space. 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.

Responsibilities

• Ensures culinary production aligns with the Executional Framework and maintains proper culinary standards for food preparation, production, 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.
• Responsible for delivering 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 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 or 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 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.