Catering Executive Chef - Texas State University Dining

San Marcos, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,500.00 - $94,300.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible schedule

Job Description

Aramark is a global leader in food and facilities management, proudly serving millions of guests every day across 15 countries. Founded on foundations of service and purpose, Aramark consistently strives to make a positive impact on its employees, partners, communities, and the environment. As a large, diverse organization operating in multiple industries including hospitality, corporate dining, education, healthcare, and sports & entertainment venues, Aramark offers opportunities for professional growth and development within a supportive and inclusive work environment. The company is deeply committed to equal employment opportunity and takes pride in fostering an open workplace free from discrimination based on race, color, religion, gender, sexual orientation, and other protected characteristics. By connecting passionate individuals to meaningful careers, Aramark empowers employees to reach their full potential through continuous training and advancement opportunities. For those seeking a challenging and rewarding career in culinary arts alongside a diverse team, Aramark offers an excellent platform to innovate and thrive.

The role of Catering Executive Chef at Aramark is a pivotal leadership position responsible for overseeing all culinary operations, ensuring food quality, safety, and exceptional service standards that meet client and guest expectations. This management role involves supervising chef managers and hourly culinary staff, driving culinary creativity, and executing solutions tailored to customers' unique tastes and needs. The Executive Chef is entrusted with maintaining consistent food presentation and production standards, managing labor costs and food targets, and fostering a culture of teamwork and accountability within the kitchen. This role demands a balance of hands-on culinary expertise, operational excellence, and strong leadership capabilities. The Catering Executive Chef is a key player in enhancing the dining experience by implementing innovative menus, quality assurance protocols, and robust staff training programs. Additionally, the position requires collaboration across departments, engagement with clients, and proactive communication of regional trends. Through effective coaching, recognition, and management of kitchen personnel, the Executive Chef helps promote a productive and motivated team environment. With a focus on margin improvement, order accuracy, and compliance with safety regulations, the Catering Executive Chef ensures seamless culinary service delivery aligned with Aramark’s Executional Framework and Food Framework. This employment opportunity represents a chance for culinary professionals with management experience to contribute to a respected global brand while advancing their careers in a dynamic and supportive atmosphere.

Job Requirements

Culinary degree or equivalent experience
At least 4 years of culinary experience
At least 2 years in a management role preferred
Ability to multi-task effectively
Strong communication skills
Knowledge of food safety and quality assurance standards
Ability to lead and coach a culinary team
Understanding of supply chain and procurement processes
Familiarity with operational excellence fundamentals
Commitment to compliance with safety, health, wage, and hour regulations

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

Ensure culinary production appropriately connects to the Executional Framework
Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Manage 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