Athletics Performance Executive Chef - Florida State University

Tallahassee, FL, USA|

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Life insurance

Job Description

Aramark is a global leader in providing food, facilities, and uniform services to millions of guests every day across 15 countries. As a company deeply rooted in service and united by its mission, Aramark strives to deliver exceptional experiences while fostering growth and opportunity for its employees. With an inclusive and equal employment opportunity environment, Aramark commits to diversity and nondiscrimination, valuing individuals regardless of race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, or veteran status. Headquartered with a wide international presence, Aramark is recognized for delivering high-quality culinary and operational excellence in various sectors including healthcare, education, sports and entertainment, and business dining.

The Executive Chef role at Aramark is a significant leadership position within the culinary management team. This role involves overseeing chef managers as well as hourly culinary staff, ensuring that culinary operations meet high production, presentation, and service standards. The Executive Chef develops and executes culinary solutions tailored to customer preferences and client needs, maintaining the integrity and brand standards of Aramark’s food offerings.

In this position, the Executive Chef applies advanced culinary techniques to food preparation and leads the final presentation and service of food items. The role demands a balance of creative culinary skill alongside strategic management responsibilities, including training, coaching, and motivating culinary teams to excel. The Executive Chef is actively engaged in planning daily operations, managing inventory, ensuring compliance with food safety and quality standards, and driving continuous margin improvement.

Additionally, the Executive Chef fosters effective client and guest rapport by interacting directly with guests and integrating regional culinary trends into operations. They ensure efficient supply chain management, proper equipment maintenance, and compliance with all safety and operational policies. This position highlights the importance of teamwork, communication, and leadership aimed at achieving excellent food service delivery. Working as an Executive Chef at Aramark promises a dynamic and rewarding career path with opportunities for skill development and professional growth while contributing to the company’s success in delivering great dining experiences.

Job Requirements

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
ability to simplify the agenda for the team
advanced knowledge of the principles and practices within the food profession
experiential knowledge required for management of people and/or problems
requires oral, reading, and written communication skills

Job 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
ability to simplify the agenda for the team
requires advanced knowledge of the principles and practices within the food profession
this includes experiential knowledge required for management of people and/or problems
requires oral, reading, and written communication skills

Job Duties

ensures culinary production appropriately connects to the executional framework
ensures proper culinary standards and techniques are in place for preparation of food items including production, presentation, and service standards
manages a culinary team including chef managers and hourly staff to ensure quality in final presentation of food
train and manage culinary and kitchen employees to use best practice food production techniques
coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
reward and recognize employees
plan and execute team meetings and daily huddles
complete and maintain all staff records including training records, shift opening/closing checklists and performance data
develop and maintain effective client and guest rapport for mutually beneficial business relationships
interact directly with guests daily
aggregate and communicate regional culinary and ingredient trends
responsible for delivering food and labor targets
consistent focus on margin improvement
understanding performance metrics, data, order, and inventory trends
ensure efficient execution and delivery of all culinary products in line with the daily menu
maintain integrity of the standard Aramark food offer
responsible for always maintaining food quality and safety of items
full compliance with operational excellence fundamentals managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
full knowledge and implementation of the food framework
ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
ensure proper equipment operation and maintenance
ensure compliance with Aramark safe food and quality assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
comply with all applicable policies, rules and regulations including but not limited to those relating to safety, health, wage and hour