Executive Chef

Skokie, IL, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $75,000.00

Work Schedule

Standard Hours

Benefits

Dental Insurance

Health Insurance

Disability insurance

Vision Insurance

Parental leave

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily in 15 countries around the world. Rooted deeply in a culture of service and united by a strong sense of purpose, Aramark strives to make a meaningful impact not only for its customers and partners but also for the communities and the planet. The company values diversity, inclusion, and equal employment opportunities, ensuring that all employees have the chance to participate and succeed in their careers regardless of race, color, religion, gender, age, disability, veteran status, or any other protected characteristic.... Show More

Job Requirements

High school diploma or equivalent
At least 4 years of culinary experience
At least 2 years in a culinary management role preferred
Culinary degree or equivalent experience
Ability to multi-task
Strong oral and written communication skills
Ability to lead and motivate a team
Knowledge of food safety standards and regulations
Ability to manage budgets and labor costs
Willingness to relocate within the region

Job Qualifications

At least 4 years of culinary experience
At least 2 years in a management role preferred
Culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Advanced knowledge of the principles and practices within the food profession
Experiential knowledge required for management of people and/or problems
Oral, reading, and written communication skills

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 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
Deliver food and labor targets
Consistently focus on margin improvement including 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 including always maintaining food quality and safety of items
Fully comply 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
Implement 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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