Executive Catering Chef - Louisiana Tech - Ruston, LA

Job Overview

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Employment Type

Full-time
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Work Schedule

Standard Hours
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Benefits

Relocation assistance
Career development opportunities
inclusive work environment
Training and coaching
employee recognition programs
Commitment to diversity and equal opportunity
Dynamic work culture

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences to millions of guests daily across 15 countries. Known for its commitment to quality, service, and innovation, Aramark provides customized solutions to a variety of clients, including universities, healthcare facilities, sports venues, and corporate workplaces. The company emphasizes a strong culture of inclusion, diversity, and professional growth, fostering an environment where employees can thrive and contribute positively to their communities and the planet.

This Executive Chef role is based at Louisiana Tech in Ruston, LA, offering a unique opportunity to join a respected institution while advancing your culinary career. This management position involves overseeing chef managers and hourly culinary staff, ensuring that all culinary operations align with the highest standards of production, presentation, and service. The Executive Chef at Louisiana Tech is responsible for developing and executing innovative culinary solutions designed to meet diverse customer needs and tastes, reflecting Aramark's commitment to delivering excellent food experiences.

The role requires a hands-on leader who can effectively manage a culinary team, maintain operational excellence, and uphold safety and quality standards. Responsibilities include training and coaching employees, managing inventories, executing menus, and maintaining client and guest relationships to promote business growth. The Executive Chef will also focus on improving margins, understanding supply chain processes, and ensuring compliance with food safety standards and environmental policies.

This position demands a blend of culinary expertise, managerial skills, and the ability to adapt to evolving culinary trends. Candidates are expected to bring a culinary degree or equivalent experience, with at least four years of culinary experience and preferably two years in a management role. Strong communication skills and the ability to multitask and lead a team effectively are essential.

Aramark offers a dynamic work environment where career development is encouraged, and employees are valued for their contributions. Relocation assistance may be available for this role, reflecting the company’s commitment to attracting top talent. Join Aramark and Louisiana Tech in delivering superior culinary experiences that enhance the university community and create lasting impressions for all guests.

Job Requirements

  • culinary degree or equivalent experience
  • at least 4 years of culinary experience
  • ability to multitask
  • strong communication skills
  • knowledge of food safety and quality standards
  • experience managing culinary teams
  • ability to simplify agendas for teams

Job Qualifications

  • culinary degree or equivalent experience
  • at least 4 years of culinary experience
  • preferable 2 years in management role
  • advanced knowledge of food profession principles and practices
  • ability to multitask
  • strong oral, reading, and written communication skills
  • experiential knowledge for managing people and problem-solving

Job Duties

  • ensure culinary production aligns with executional framework
  • ensure proper culinary standards and techniques for food preparation
  • manage culinary team including chef managers and hourly staff
  • train and manage culinary and kitchen employees on food production techniques
  • coach employees to achieve shared goals
  • reward and recognize employees
  • plan and execute team meetings and daily huddles
  • maintain staff records including training and performance data
  • develop and maintain client and guest relationships
  • interact directly with guests daily
  • communicate regional culinary and ingredient trends
  • deliver food and labor targets
  • focus on margin improvement
  • ensure efficient execution of daily menu items
  • maintain food quality and safety standards
  • comply with operational excellence fundamentals
  • manage supply chain and procurement processes
  • implement food framework
  • estimate food consumption for purchasing
  • ensure proper equipment operation and maintenance
  • ensure compliance with food safety and occupational policies
  • comply with all safety, health, and labor regulations

Job Criteria

Experience

Mid Level (3-7 years)


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