Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career growth opportunities
Job Description
Aramark is a globally recognized leader in food services, facilities management, and uniform services. Operating in 15 countries, Aramark proudly serves millions of guests every day by delivering quality, innovative, and sustainable solutions. Rooted in service and united by a strong sense of purpose, Aramark is committed to making a positive impact for its employees, clients, communities, and the planet. The company fosters an inclusive work environment where every employee enjoys equal employment opportunity free from discrimination on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other protected characteristic under applicable law. With a focus on professional growth, skill development, and empowerment, Aramark offers its employees challenging opportunities that fuel their passions and help them reach their full potential. To learn more, visit aramarkcareers.com or connect via social media platforms such as Facebook, Instagram, and Twitter.
The Executive Chef role at Aramark is a pivotal leadership position responsible for overseeing culinary operations and managing a team of chef managers and hourly culinary staff. This management position demands a high level of culinary expertise, strategic planning, and operational execution. The Executive Chef is accountable for developing and implementing diverse culinary solutions tailored to meet customer and client tastes, ensuring adherence to production, presentation, and service standards. A key aspect of the role is to apply advanced culinary techniques to food preparation and to oversee the final presentation and delivery of food products.
In this role, the Executive Chef ensures that culinary production aligns with the company's Executional Framework, emphasizing consistent quality, safety, and operational excellence. Managing a team, the Executive Chef trains staff to employ best practice food production techniques, fosters a culture of shared goals and accountability, rewards and recognizes employee contributions, and leads team meetings to maintain clear communication. Furthermore, the role involves maintaining comprehensive staff records, developing effective client and guest rapport to enhance business relationships, and directly interacting with guests to ensure satisfaction.
The Executive Chef also takes a proactive approach to monitoring culinary and ingredient trends, managing food and labor costs, and continuously driving margin improvement. Operational responsibilities include maintaining the integrity of Aramark’s standard food offerings, ensuring compliance with food safety standards, occupational safety policies, waste management, and labor standards. Understanding the full supply chain and procurement processes is essential to ensure the use of authorized suppliers and accurate food requisitions.
Overall, this is a dynamic and challenging role that requires a blend of culinary artistry, leadership, operational management, and customer service skills. The Executive Chef at Aramark plays a vital role in delivering exceptional culinary experiences while upholding the company’s commitment to quality, safety, and sustainability.
The Executive Chef role at Aramark is a pivotal leadership position responsible for overseeing culinary operations and managing a team of chef managers and hourly culinary staff. This management position demands a high level of culinary expertise, strategic planning, and operational execution. The Executive Chef is accountable for developing and implementing diverse culinary solutions tailored to meet customer and client tastes, ensuring adherence to production, presentation, and service standards. A key aspect of the role is to apply advanced culinary techniques to food preparation and to oversee the final presentation and delivery of food products.
In this role, the Executive Chef ensures that culinary production aligns with the company's Executional Framework, emphasizing consistent quality, safety, and operational excellence. Managing a team, the Executive Chef trains staff to employ best practice food production techniques, fosters a culture of shared goals and accountability, rewards and recognizes employee contributions, and leads team meetings to maintain clear communication. Furthermore, the role involves maintaining comprehensive staff records, developing effective client and guest rapport to enhance business relationships, and directly interacting with guests to ensure satisfaction.
The Executive Chef also takes a proactive approach to monitoring culinary and ingredient trends, managing food and labor costs, and continuously driving margin improvement. Operational responsibilities include maintaining the integrity of Aramark’s standard food offerings, ensuring compliance with food safety standards, occupational safety policies, waste management, and labor standards. Understanding the full supply chain and procurement processes is essential to ensure the use of authorized suppliers and accurate food requisitions.
Overall, this is a dynamic and challenging role that requires a blend of culinary artistry, leadership, operational management, and customer service skills. The Executive Chef at Aramark plays a vital role in delivering exceptional culinary experiences while upholding the company’s commitment to quality, safety, and sustainability.
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 the principles and practices within the food profession
- Requires oral, reading, and written communication skills
Job Qualifications
- 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 the principles and practices within the food profession
- This includes experiential knowledge required for management of people and/or problems
- Requires oral, reading, and written communication skills
Job Duties
- Ensures culinary production appropriately connects to the Executional Framework
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manages a culinary team, including chef managers and hourly staff, to ensure quality in 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
- Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
- Develop and maintain effective client and guest rapport for mutually beneficial business relationships
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Responsible for delivering food and labor targets
- Consistent focus on margin improvement
- understanding performance metrics, data, order, and inventory trends
- Ensure efficient execution and delivery of all culinary products in line with the daily menu
- Maintain integrity of the standard Aramark food offer
- responsible for always maintaining food quality and safety of items
- Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
- Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
- Full knowledge and implementation of the Food Framework
- Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
- Ensure proper equipment operation and maintenance
- Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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