Executive Chef - Wheaton College

About the role

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role ensures culinary production connects to the Executional Framework and maintains high standards for food preparation, presentation, and service.

Responsibilities

• Ensures proper culinary standards and techniques for food preparation, production, presentation, and service.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final food presentation.
• Trains and manages 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, shift checklists, and performance data.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Interacts directly with guests daily to gather feedback and improve offerings.
• Aggregates and communicates regional culinary and ingredient trends.
• Delivers food and labor targets while focusing on margin improvement and performance metrics.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu.
• Maintains integrity of the standard Aramark food offer, ensuring consistent food quality and safety.
• Complies with Operational Excellence fundamentals, including waste management, standard menus, and labor standards.
• Understands the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implements the Food Framework and ensures accuracy of estimated food consumption for requisitions or purchases.
• Ensures proper equipment operation and maintenance.
• Complies with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies.
• Adheres to all applicable policies, rules, and regulations, including safety, health, wage, and hour requirements.

Qualifications

• Requires at least 4 years of culinary experience.
• At least 2 years in a management role preferred.
• Requires a culinary degree or equivalent experience.
• Ability to multi-task and simplify the agenda for the team.
• Requires 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 salaried rate for this position is $95,000.00 to $110,000.00.

Benefits

• Comprehensive medical, dental, and vision coverage.
• Work/life resources and support.
• Retirement savings plans, including 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements, employee eligibility, and work location.