Executive Chef

Fort Lee, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $120,000.00

Work Schedule

Standard Hours

Benefits

Dental Insurance

Health Insurance

Disability insurance

Vision Insurance

Parental leave

Job Description

LifeWorks Restaurant Group, an independently operated division of Aramark, is a leader in creating innovative and elevated culinary experiences for corporate clients. Specializing in delivering luxury, precision, and hospitality excellence, LifeWorks focuses on designing custom amenities that enhance company culture through unique, sensory dining events. Their forward-thinking approach ensures every client engagement is treated as a distinct opportunity to craft an unforgettable experience rather than a mere service delivery. The team's commitment to transparency in every project—from space design and delivery to marketing the branded culinary product—sets LifeWorks apart in the realm of executive culinary services. LifeWorks operates in a world-class environment, serving discerning clientele with customized, high-end culinary programs.

LifeWorks is currently seeking an Executive Chef to oversee all culinary operations for a high-profile corporate dining program. This salaried position offers competitive compensation ranging from $110,000 to $120,000 annually, reflecting the leadership responsibilities and expertise required. The Executive Chef will lead a talented culinary team, including chef managers and hourly staff, to uphold the highest standards in food preparation, presentation, and service. This role is essential in ensuring that all culinary products align with the company's Executional Framework and Aramark's Food Framework, maintaining the integrity, quality, and safety of every dish delivered.

The Executive Chef will be pivotal in managing culinary production techniques, workforce training, performance coaching, and operational excellence. They will cultivate a collaborative and motivated kitchen environment by recognizing employee achievements and conducting regular team meetings and daily huddles. Additionally, the role demands strong client interaction skills to build and maintain effective relationships that benefit the business. Continuous improvement of food and labor targets, margin optimization, and adherence to safety and quality assurance policies are core responsibilities. With a focus on compliance and efficiency, the Executive Chef will manage inventory control, procurement processes, and equipment maintenance to support seamless culinary operations. This leadership position offers the opportunity to shape a premier dining program where luxury and innovation meet to deliver unmatched culinary excellence.

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
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