Executive Chef

Ann Arbor, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $64,400.00 - $88,700.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

employee recognition programs

inclusive work environment

Job Description

Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests daily across 15 countries. With a strong commitment rooted in service and a uniting purpose, Aramark strives to support its employees, partners, communities, and the planet through innovative and sustainable solutions. The company fosters a diverse and inclusive work environment where every employee has equal opportunity to thrive and participate fully. Aramark values professional growth and development, aiming to create workplaces that not only challenge individuals but also provide a sense of belonging and empowerment.

The Executive Chef at Aramark plays a vital ma... Show More

Job Requirements

culinary degree or equivalent experience
minimum 4 years culinary experience
preferred minimum 2 years management experience
strong multitasking ability
excellent communication skills

Job Qualifications

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

Job Duties

ensure culinary production aligns with the executional framework
ensure proper culinary standards and techniques for preparation, production, presentation, and service of food
manage a culinary team including chef managers and hourly staff
train and manage culinary and kitchen employees on best practice food production techniques
coach employees to create a shared understanding of goals and methods
reward and recognize employees
plan and execute team meetings and daily huddles
maintain all staff records including training, shift checklists, and performance data
develop and maintain client and guest rapport
interact directly with guests daily
aggregate and communicate regional culinary and ingredient trends
deliver food and labor targets
focus on margin improvement through performance metrics, data, orders, and inventory trends
ensure efficient execution and delivery of culinary products per the daily menu
maintain food quality and safety
comply with operational excellence fundamentals including waste management and menu standardization
understand and manage supply chain and procurement processes
implement the food framework
ensure accurate food consumption estimates and requisitions
ensure proper equipment operation and maintenance
comply with food safety, quality assurance, and safety policies
comply with all applicable policies, rules, and regulations including safety, health, and labor laws

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: