Executive Chef

Camden, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

performance bonuses

Job Description

Aramark is a global leader in food services, facilities management, and uniform services. Operating in 15 countries worldwide, Aramark prides itself on its mission rooted in service and a unifying purpose to do great things for employees, partners, communities, and the planet. The company is deeply committed to equal employment opportunity, fostering an inclusive and diverse work environment without discrimination based on race, color, religion, national origin, age, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military or veteran status, or other protected characteristics. Aramark's workforce serves millions of guests daily, offering high-quality food services and facilities management that meet the needs of various sectors including education, healthcare, business dining, sports arenas, and leisure. The company encourages professional growth, talent development, and the pursuit of personal passions within a supportive culture focused on helping employees reach their full potential.

The Executive Chef role at Aramark is a key management position responsible for overseeing culinary operations and team management to deliver exceptional food services aligned with customer needs and company standards. Serving as the leader of both chef managers and hourly culinary staff, the Executive Chef develops and executes innovative culinary solutions while ensuring operational excellence in food production, presentation, and service. This role demands advanced culinary techniques, strong leadership skills, and a commitment to maintaining the integrity and quality of Aramark's food offerings. The Executive Chef ensures compliance with health, safety, and quality assurance standards, manages labor and food cost targets, and continuously works to improve margin performance through effective inventory and order management. This role involves direct guest interaction, staff training and coaching, and the cultivation of positive business relationships with clients and partners. Furthermore, the Executive Chef keeps abreast of culinary trends and applies this knowledge to influence menus and food procurement, guaranteeing only authorized suppliers are used in the supply chain. Candidates must demonstrate multi-tasking abilities, effective team communication, and possess a culinary degree or equivalent experience with at least 4 years in the culinary field and 2 years in a management capacity preferred. This position embodies Aramark's dedication to operational excellence and its mission to serve with purpose and impact.

Job Requirements

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 food profession principles and practices
experiential knowledge for management of people and problems
requires oral, reading, and written 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
advanced knowledge of principles and practices within the food profession
experiential knowledge required for managing people and solving problems
excellent oral, reading, and written communication skills
ability to multi-task effectively
ability to simplify the agenda for the team

Job Duties

Ensure culinary production appropriately connects to the Executional Framework
ensure proper culinary standards and techniques are in place for food preparation 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 on best practice food production techniques
coach employees by creating a shared understanding of goals and methods
reward and recognize employees
plan and execute team meetings and daily huddles
complete and maintain staff records including training, shift checklists, and performance data
develop and maintain effective 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 understanding performance metrics, data, orders, and inventory
ensure efficient execution and delivery of culinary products in line with daily menus
maintain integrity of standard Aramark food offerings ensuring food quality and safety
comply fully with Operational Excellence fundamentals including managing waste, standard menus, recipes, and ingredients
understand supply chain and procurement processes ensuring use of authorized suppliers
ensure accuracy of estimated food consumption for requisitions and purchasing
ensure proper equipment operation and maintenance
comply with Aramark SAFE food and Quality Assurance standards and occupational and environmental safety policies
comply with all applicable policies, rules, and regulations including safety, health, wage, and hour laws
adapt to changing job duties and requirements as needed