Job Overview
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by a strong sense of purpose, Aramark is dedicated to making a positive impact for its employees, partners, communities, and the planet. The company values inclusivity and equal employment opportunity, fostering a diverse and supportive work environment where every employee can thrive. Aramark offers a professional setting where careers can develop talents, fuel passions, and empower growth, making it an excellent choice for individuals seeking meaningful work and long-term career advancement within the food service and hospitality industry.
The Senior Executive Chef role at Aramark is a leadership position with a primary focus on supervising kitchen personnel and managing all culinary operations within the establishment. This critical role entails overseeing daily kitchen activities to ensure efficiency, quality, and safety standards are consistently met. The Senior Executive Chef is responsible for leading and training kitchen staff, establishing high standards for food presentation and preparation, estimating food consumption, and managing food purchasing requisitions to maintain inventory levels and control costs.
In this role, the Senior Executive Chef will select, develop, and standardize recipes, ensuring that consistency and high culinary standards are maintained across all menus. The chef will also handle menu planning and pricing to balance culinary excellence with business considerations. Equipment maintenance and operational accuracy are crucial responsibilities, with the Senior Executive Chef ensuring all kitchen equipment functions safely and efficiently.
Maintaining strict safety and sanitation protocols in the kitchen environment is a priority, supporting health regulations and promoting a clean working space. While the Senior Executive Chef's duties are largely managerial, cooking selected items personally remains part of the role for up to 20% of the time, helping the chef stay connected with kitchen operations and standards.
Additionally, the Senior Executive Chef may coordinate special catering events, provide culinary instruction, or demonstrate specialized cooking techniques to staff and guests, contributing to continuous skill development in the kitchen team. The role includes talent management responsibilities such as hiring, mentoring, conducting performance reviews, and initiating pay increases, emphasizing leadership and team-building skills.
Aramark expects adaptability and a commitment to its mission in every employee, and duties in this role may evolve to meet organizational needs. This position offers an opportunity to be part of a respected company that encourages diverse perspectives and professional growth in a dynamic and rewarding culinary environment.
The Senior Executive Chef role at Aramark is a leadership position with a primary focus on supervising kitchen personnel and managing all culinary operations within the establishment. This critical role entails overseeing daily kitchen activities to ensure efficiency, quality, and safety standards are consistently met. The Senior Executive Chef is responsible for leading and training kitchen staff, establishing high standards for food presentation and preparation, estimating food consumption, and managing food purchasing requisitions to maintain inventory levels and control costs.
In this role, the Senior Executive Chef will select, develop, and standardize recipes, ensuring that consistency and high culinary standards are maintained across all menus. The chef will also handle menu planning and pricing to balance culinary excellence with business considerations. Equipment maintenance and operational accuracy are crucial responsibilities, with the Senior Executive Chef ensuring all kitchen equipment functions safely and efficiently.
Maintaining strict safety and sanitation protocols in the kitchen environment is a priority, supporting health regulations and promoting a clean working space. While the Senior Executive Chef's duties are largely managerial, cooking selected items personally remains part of the role for up to 20% of the time, helping the chef stay connected with kitchen operations and standards.
Additionally, the Senior Executive Chef may coordinate special catering events, provide culinary instruction, or demonstrate specialized cooking techniques to staff and guests, contributing to continuous skill development in the kitchen team. The role includes talent management responsibilities such as hiring, mentoring, conducting performance reviews, and initiating pay increases, emphasizing leadership and team-building skills.
Aramark expects adaptability and a commitment to its mission in every employee, and duties in this role may evolve to meet organizational needs. This position offers an opportunity to be part of a respected company that encourages diverse perspectives and professional growth in a dynamic and rewarding culinary environment.
Job Requirements
- 8+ years of industry and culinary management experience
- bachelor's degree or equivalent experience
- ability to lead in a diverse environment with focus on client and customer services
- experience with control food and labor cost, demonstration cooking, menu development and pricing preferred
- P&L accountability and/or contract-managed service experience desirable
Job Qualifications
- 8+ years of industry and culinary management experience
- bachelor's degree or equivalent experience
- ability to lead in a diverse environment with focus on client and customer services
- experience with control food and labor cost, demonstration cooking, menu development and pricing preferred
- P&L accountability and/or contract-managed service experience desirable
Job Duties
- Train and lead kitchen personnel
- estimate food consumption and requisition or purchase food
- select and develop recipes as well as standardize production recipes to ensure consistent quality
- establish presentation technique and quality standards
- plan and price menus
- ensure accurate equipment operation/maintenance
- ensure accurate safety and sanitation in kitchen
- cook selected items no more than 20% of the time
- coordinate special catering events and offer culinary instruction or demonstrate culinary techniques
- directly supervise kitchen personnel including hiring, mentoring, performance reviews and initiating pay increases
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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