Executive Chef

About the role

Aramark Healthcare+ is seeking a Bench Executive Chef to manage and support culinary and production operations at the Penn Medicine Health System. This management position is responsible for developing and executing culinary solutions to meet customer needs and tastes, overseeing culinary operations, and ensuring production, presentation, and service standards are met.

Responsibilities

• Ensure culinary production aligns with the Executional Framework and maintains proper culinary standards and techniques for food preparation, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff, to ensure high-quality food presentation.
• Train and coach employees on best-practice food production techniques and create a shared understanding of goals and execution.
• Plan and execute team meetings and daily huddles; 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 and understanding performance metrics, data, and inventory trends.
• 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 those related to safety, health, wage, and hour requirements.

Qualifications

• Culinary Arts degree preferred.
• 3 to 5 years of experience as an Executive Chef or 5-10 years of experience as a Chef Manager.
• Experience in a fast-paced, high-volume, and complex production environment.
• ServSafe Certification and/or HACCP knowledge required.
• Knowledge of production systems and food service technology.
• Strong leadership skills with the ability to motivate and lead a team.

About Aramark

Aramark serves millions of guests daily through food and facilities in 15 countries. Rooted in service and united by purpose, the company strives to do great things for employees, partners, communities, and the planet. Aramark believes in equal employment opportunity and does not discriminate based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other legally protected characteristics.