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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,600.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Paid holidays
Job Description
Aramark is a globally recognized leader in food and facilities management, serving millions of guests daily across 15 countries. Renowned for its commitment to service excellence and its mission-driven approach, Aramark fosters an inclusive work environment where diversity is celebrated and equal opportunity is a fundamental principle. The company emphasizes the professional growth and personal development of its employees, encouraging them to grow their talents and pursue meaningful careers. With a strong focus on sustainability, community engagement, and innovation, Aramark continues to set the standard in its industry through quality, integrity, and operational excellence.
The Senior Executive Chef ... Show More
The Senior Executive Chef ... Show More
Job Requirements
- Bachelor’s degree or equivalent experience
- eight plus years of culinary and industry management experience
- strong leadership skills
- excellent client and customer service focus
- experience controlling food and labor costs
- skilled in menu development and pricing
- ability to mentor and develop culinary teams
- knowledge of safety and sanitation standards
- capability to manage equipment operation and maintenance
- willingness to work flexible hours
Job Qualifications
- Eight plus 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
- previous experience with control food and labor cost
- demonstration cooking
- menu development and pricing
- development of culinary team
- P and L accountability
- 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 and maintenance
- ensure accurate safety and sanitation in kitchen
- cook selected items not more than 20 percent of the time
- coordinate special catering events
- offer culinary instruction and or demonstrate culinary techniques
- directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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