Executive Chef

Saginaw, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $64,900.00 - $89,500.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

employee development

career growth

inclusive workplace

competitive salary

Job Description

Aramark is a leading provider of food and facilities services, serving millions of guests daily across 15 countries globally. Rooted in a culture of service and united by a compelling purpose, Aramark is dedicated to doing great things for its employees, partners, communities, and the environment. The company prides itself on fostering an inclusive work environment, where every employee can thrive and contribute, regardless of race, color, religion, gender, disability, or other protected statuses. With a strong commitment to equal employment opportunities, Aramark inspires growth and development for team members at all levels.

The Executive Chef role at Aramark is a pivotal management position overseeing chef managers and hourly culinary staff. This role demands a highly skilled culinary professional who can develop and execute culinary solutions that align with customer needs and tastes while upholding the highest standards for food production, presentation, and service. The Executive Chef is responsible for the entire culinary operation, ensuring that every dish meets the quality and safety benchmarks established by Aramark's standards. This position requires a combination of hands-on culinary expertise, leadership, and operational management to orchestrate a seamless kitchen environment.

In this role, the Executive Chef will design and implement culinary strategies that effectively connect with the company’s Executional Framework. This includes managing culinary teams to ensure food quality is consistently delivered in line with client expectations. The Executive Chef will train, coach, and recognize culinary personnel to cultivate a motivated and skilled workforce committed to excellence in food preparation and service. Daily operational responsibilities include managing staff records, planning team meetings, and maintaining effective client and guest relationships to foster mutually beneficial business outcomes. The Executive Chef also plays an integral role in delivering food and labor targets while focusing on margin improvement through keen understanding of performance metrics, data, ordering, and inventory trends.

Additionally, the Executive Chef ensures the integrity of Aramark’s standard food offerings, maintaining safety and quality in compliance with Food Framework and SAFE standards. This role requires thorough knowledge of supply chain and procurement processes to guarantee authorized sourcing of ingredients. Maintaining a safe work environment by adhering to all relevant policies and regulations related to occupational, environmental safety, wages, and hours is an essential part of this position’s responsibilities.

Aramark’s Executive Chef is expected to adapt to changing duties and take on new responsibilities as needed to support overall organizational goals. This dynamic role offers an opportunity to not only lead a culinary team but also to make a meaningful impact on the guest experience and the company’s business success. Working at Aramark means being part of a supportive and growth-oriented culture, where employees are empowered to reach their full potential and are encouraged to bring innovative ideas to the table.

Job Requirements

Requires at least 4 years of culinary experience
Requires at least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Requires ability to multi-task
Requires ability to simplify the agenda for the team
Requires advanced knowledge of food profession principles and practices
Requires experiential knowledge required for management of people and problems
Requires oral, reading, and written communication skills

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 agendas for team
Advanced knowledge of food profession principles and practices
Management experience with people and problem-solving
Strong oral, reading, and written communication skills

Job Duties

Ensure culinary production connects to 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 guarantee quality food presentation
Train and manage culinary and kitchen employees using best practice food production techniques
Coach employees by creating shared goals and methods for success
Reward and recognize employees for performance
Plan and execute team meetings and daily huddles
Maintain staff records including training, shift checklists, and performance data
Develop and maintain effective client and guest rapport
Interact with guests daily
Aggregate and communicate culinary and ingredient trends
Deliver food and labor targets
Focus on margin improvement by understanding performance metrics, data, order, and inventory trends
Ensure efficient execution and delivery of culinary products per menu
Maintain integrity of standard food offerings ensuring food quality and safety
Manage waste, standard menus, recipes, and ingredients complying with Operational Excellence principles
Understand supply chain and procurement ensuring use of authorized suppliers
Implement Food Framework standards
Ensure accuracy of food consumption estimates for purchasing
Ensure proper operation and maintenance of kitchen equipment
Comply with food safety and quality assurance standards
Adhere to all applicable safety, health, wage, and hour policies and regulations