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Aramark

Executive Chef

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $67,500.00 - $92,900.00
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Work Schedule

Standard Hours
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Benefits

Relocation assistance
Health Insurance
Dental Insurance
Paid Time Off
employee recognition programs
Professional development opportunities
retirement savings plan

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests every day across 15 countries. Rooted in service and united by a strong purpose, Aramark is dedicated to doing great things for its employees, partners, communities, and the planet. The company fosters an inclusive workplace that champions equal employment opportunity, ensuring no discrimination based on race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, veteran status, or other legally protected characteristics. With a focus on growth, Aramark believes a career should help individuals develop their talents, ignite their passions, and... Show More

Job Requirements

  • Culinary degree or equivalent experience
  • At least 5 years as an Executive Chef
  • Multi-unit experience preferred
  • Strong passion for food and creativity
  • Ability to multitask effectively
  • Advanced knowledge of food cost management
  • Skilled in people management
  • Excellent communication skills
  • Proficient with Excel, PowerPoint, and Word
  • Ability to manage operational challenges
  • Commitment to client relationship building

Job Qualifications

  • Minimum of 5 years experience as an Executive Chef
  • Multi-unit management experience preferred
  • Culinary degree or equivalent experience required
  • Passion for food and creativity
  • Advanced knowledge of food cost principles and people management in culinary settings
  • Skilled in oral, reading, and written communication with an emphasis on client relationships
  • Ability to multitask and simplify agendas for team clarity
  • Proficient in Microsoft Excel, PowerPoint, and Word
  • Experience managing both people and operational problems

Job Duties

  • Ensure culinary production aligns with the Executional Framework
  • Ensure proper culinary standards and techniques for food preparation, production, presentation, and service
  • Manage culinary team including chef managers and hourly staff to maintain quality food presentation
  • Train and manage culinary and kitchen employees on best practice food production techniques
  • Coach employees to foster shared understanding of goals and achievement methods
  • Reward and recognize employees
  • Plan and execute team meetings and daily huddles
  • Maintain staff records including training, shift checklists, and performance data
  • Develop and maintain client and guest rapport for beneficial business relationships
  • Interact directly with guests daily
  • Aggregate and communicate regional culinary and ingredient trends
  • Deliver food and labor budget targets
  • Focus on margin improvement through understanding performance data and inventory trends
  • Execute and deliver culinary products in line with daily menus
  • Maintain food quality and safety standards
  • Comply with Operational Excellence fundamentals including waste management and standardized recipes
  • Understand supply chain and procurement ensuring use of authorized suppliers
  • Implement Food Framework standards
  • Accurately estimate food consumption for requisitions and purchases
  • Ensure proper operation and maintenance of equipment
  • Comply with food safety, quality assurance, occupational and environmental safety policies
  • Adhere to all company policies, regulations including safety, health, wage, and hour standards

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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