Catering Executive Chef

Plano, TX, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

employee recognition programs

Career Development

Job Description

LifeWorks Restaurant Group, an independently operated division of Aramark, is a premier provider of custom culinary and hospitality solutions, dedicated to elevating client amenities through innovative and sensory dining experiences. Known for its forward-thinking approach, LifeWorks Restaurant Group collaborates closely with clients from the initial stages of space design and delivery to the marketing of the final branded product. This commitment to transparency and partnership enables the company to consistently deliver unique and memorable food experiences that enhance company cultures and create lasting impressions for guests. As part of Aramark, a global leader serving millions of guests daily across 15 countries in food and facilities management, LifeWorks benefits from the extensive resources, training, and career development opportunities that come with being part of a world-class organization.

The Catering Executive Chef role at LifeWorks Restaurant Group is a senior management position responsible for overseeing culinary operations and staff to ensure exceptional food preparation, presentation, and service standards that meet the diverse needs and tastes of customers. This position involves managing a dynamic culinary team, including chef managers and hourly kitchen staff, ensuring that all culinary products align with the company's Executional Framework and operational excellence standards. The Executive Chef plays a critical role in coaching and developing culinary staff to use best practices, fostering teamwork and a shared commitment to quality and continuous improvement.

The role requires hands-on involvement in all aspects of culinary production, from menu execution to compliance with food safety regulations and procurement processes. The Catering Executive Chef is also accountable for maintaining food and labor cost targets, focusing on margin improvement by analyzing performance metrics, inventory trends, and operational data. Strategically, the position involves staying abreast of regional culinary and ingredient trends to keep offerings fresh and exciting while ensuring the integrity of standardized food options under Aramark's brand.

This position demands excellence in leadership, communication, and organizational skills, with a focus on creating an inspiring work environment that rewards and recognizes employee contributions. The Catering Executive Chef engages directly with clients and guests to build lasting relationships and ensure satisfaction. This full-time management role offers a challenging yet rewarding opportunity for culinary professionals seeking to impact both guest experience and business success at a recognized leader in the hospitality industry.

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
Requires advanced knowledge of the principles and practices within the food profession
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