Executive Chef

Des Plaines, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $100,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

Paid parental leave

Disability Coverage

Paid Time Off

Job Description

LifeWorks, a vibrant division of Aramark, is seeking a talented Executive Chef to lead the culinary operations of their fast-paced corporate dining facility. LifeWorks Restaurant Group is known for designing custom dining experiences that elevate workplace culture by transforming food service into an engaging sensory journey. As part of Aramark, a global leader serving millions daily across 15 countries, LifeWorks is committed to innovation, quality, and customer satisfaction in every meal it delivers. The group prides itself on transparency, collaboration, and excellence from space design to branded food products, focusing on crafting unique, fresh-from-scratch dishes in a high-volume cafe setting.

The Executive Chef role at LifeWorks is a critical leadership position responsible for managing the day-to-day kitchen operations at a busy corporate cafe known for delivering high-quality meals in large batches. This role demands culinary creativity, operational expertise, and strong team management skills to uphold the company’s culinary standards. The Executive Chef will be instrumental in supervising and coaching a team of culinary professionals and hourly kitchen staff, fostering professional growth and a passion for cooking among team members. Additionally, the Executive Chef will oversee food production, ensure compliance with food safety and quality standards, and maintain efficient kitchen workflows to meet performance targets. With a salary range of $90,000 to $100,000, this position offers a competitive compensation package along with a comprehensive benefits program.

LifeWorks expects its Executive Chef to be experienced in high-volume culinary environments and capable of crafting innovative menus that align with client expectations and current food trends. The successful candidate must exhibit strong organizational and time management abilities to handle the pressures of a busy kitchen while maintaining food quality and safety. Leadership qualities are paramount for managing diverse teams and driving consistent excellence. The Executive Chef will also engage directly with guests and clients, ensuring exceptional service and building lasting relationships. The role includes responsibility for inventory management, cost control, and compliance with Aramark’s operational standards and food safety policies.

As part of a globally recognized company, the Executive Chef will benefit from the support and resources of Aramark, known for fostering employee development, inclusion, and a culture of respect and opportunity. This position offers an exciting chance to contribute to a forward-thinking restaurant group dedicated to making a positive impact on both its employees and the communities it serves.

Job Requirements

Culinary degree or equivalent experience
Minimum 4 years of culinary experience
Preferred 2 years of management experience
Ability to multi-task effectively
Strong leadership and team management skills
Excellent communication abilities
Knowledge of food safety and quality standards

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

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