Executive Chef

Hurst, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, operating across 15 countries and proudly serving millions of guests daily. With a mission rooted in service and a commitment to making positive impacts on employees, customers, partners, communities, and the planet, Aramark fosters a workplace environment built on inclusion, innovation, and opportunity. This company values diversity and equal employment opportunities, actively promoting a culture where employees can thrive regardless of their background or personal characteristics. Aramark offers a career path that encourages personal development, passion exploration, and professional growth, providing a dynamic environment for those seeking new challenges, a sense of community, and meaningful work.

The Executive Chef role at Aramark is a key management position that oversees both chef managers and hourly culinary staff, ensuring the delivery of high-quality culinary solutions tailored to satisfy customer preferences and client needs. This role demands a hands-on leader capable of managing culinary operations to align with production goals, presentation standards, and exceptional service quality. The Executive Chef applies expert culinary techniques in food preparation and supervises the final presentation and service of all food items to maintain the integrity of Aramark's esteemed food offerings.

In this role, the Executive Chef is responsible for ensuring culinary production is seamlessly integrated with the company’s Executional Framework, upholding rigorous culinary standards throughout the preparation process. Leadership is a critical aspect of this position, requiring the management, training, and coaching of a diverse culinary team to adopt best food production practices, thereby guaranteeing consistency and excellence in food quality and service. The Executive Chef utilizes effective communication and motivational strategies, including recognizing and rewarding staff performance, coordinating team meetings, and facilitating daily operational huddles to maintain team cohesion and focus.

Furthermore, this position involves managing comprehensive staff records, including training documentation and performance metrics, to support continuous development and operational transparency. The Executive Chef also plays a vital role in client and guest interactions, developing favorable relationships that enhance business outcomes. Keeping abreast of regional food and ingredient trends allows the Executive Chef to innovate and adapt menus, driving customer satisfaction and relevance in a competitive market.

Operational responsibilities include managing budgets for food and labor costs, focusing on margin improvement, and utilizing data analytics to monitor inventory and order trends. The Executive Chef ensures the consistent and efficient delivery of menu items while maintaining compliance with food safety and quality assurance standards, occupational health policies, and regulatory requirements. Mastery over supply chain and procurement processes is essential to guarantee the use of authorized suppliers and accurate food requisitioning.

Moreover, the Executive Chef is entrusted with maintaining the culinary facility's equipment in optimal condition and overseeing waste reduction strategies aligned with Operational Excellence principles. This position demands full adherence to Aramark’s SAFE food framework and operational policies, encompassing food handling safety, environmental safety standards, and labor regulations.

Overall, the Executive Chef at Aramark is a pivotal leader who combines culinary expertise with strategic management, operational efficiency, and team development to deliver outstanding food experiences while supporting the company’s mission and values. This role offers an opportunity to make a significant impact within a globally recognized organization committed to excellence and inclusive growth.

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
This includes experiential knowledge required for management of people and/or problems
Requires oral, reading, and written communication skills

Job Qualifications

Requires at least 4 years of culinary experience
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

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes
Offers a wide variety of culinary solutions to meet customer and client needs and tastes
Oversees and manages culinary operations to meet production, presentation, and service standards
Applies culinary techniques to food preparation and manages the final presentation and service of food
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