Executive Chef

Washington, DC, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $95,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

work/life resources

retirement savings plans like 401(k)

Paid parental leave

Disability Coverage

Job Description

Aramark Healthcare+ is a division of Aramark, a globally recognized leader in foodservice, facilities, and uniform services. Aramark proudly serves millions of guests every day through food and facilities operations across 15 countries worldwide. The company is rooted in service and united by a strong purpose: to do great things for employees, partners, communities, and the planet. Known for promoting diversity and equal employment opportunities, Aramark focuses on developing its employees' talents, fueling their passions, and empowering their professional growth to help them achieve their full potential.

This particular role is for an Executive Chef at Children’s National Medi... Show More

Job Requirements

Bachelor's degree or equivalent experience
Culinary Arts degree desired
Minimum 4 years of culinary experience
Minimum 2 years in a culinary management role
Healthcare experience preferred
Experience in a fast paced and high volume production environment
Ability to elevate the quality and presentation of food
Serv Safe Certification and/or HACCP knowledge
Fully vaccinated against COVID-19 prior to start date

Job Qualifications

Bachelor's degree or equivalent experience
Culinary Arts degree desired
At least 4 years of culinary experience
At least 2 years in a culinary management role
Healthcare experience preferred
Experience in a fast paced and high volume production environment
Ability to elevate the quality and presentation of food
Serv Safe Certification and/or HACCP knowledge

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 the 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

Job Location

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