Executive Chef

University Park, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

Aramark Healthcare is expanding its presence in the North Texas area and is actively seeking experienced Executive Chefs to join the prestigious Baylor Scott and White Health System. Aramark Healthcare is a leading provider of food and facilities services, known for delivering innovative and high-quality culinary solutions tailored to meet the unique needs of healthcare environments. The company operates across 15 countries, proudly serving millions of guests every day through a steadfast commitment to service, community impact, and environmental responsibility. Rooted deeply in service and united by a shared purpose, Aramark is dedicated to fostering employee growth, diversity, and opportunity, providing a supportive and dynamic workplace for culinary professionals seeking to advance their careers.

The Executive Chef role at Baylor Scott and White Health System is a pivotal leadership position responsible for overseeing culinary operations across multiple locations within the health system. This bench position requires an individual who excels in managing chef managers and hourly culinary staff, ensuring outstanding production, presentation, and service standards are consistently met. The Executive Chef will be instrumental in developing and executing culinary solutions that align with customer preferences and meet nutritional and dietary requirements unique to a healthcare environment. The role demands a strategic vision paired with hands-on expertise in culinary arts, food quality assurance, compliance with safety regulations, and operational excellence. Additionally, this position involves fostering a collaborative team environment through effective coaching, training, and leadership, as well as maintaining strong client and guest relationships to support business growth.

Beyond day-to-day kitchen management, the Executive Chef will actively contribute to margin improvement initiatives by analyzing performance metrics, labor targets, and food cost controls. Responsibilities include maintaining compliance with Aramark's SAFE food and quality assurance standards and ensuring the efficient use of resources in line with company policies. The ideal candidate will be a visionary culinary leader with advanced knowledge of food preparation techniques, supply chain management, and menu development customized for healthcare settings. This position offers a unique opportunity to influence culinary excellence while supporting Aramark’s mission to serve communities and empower employees. Emphasis is placed on adaptability, teamwork, and the pursuit of professional growth within the organization.

Job Requirements

High school diploma or equivalent
Minimum four years culinary experience
At least two years of management experience preferred
Culinary degree or relevant equivalent experience
Ability to multi-task
Effective communication skills
Capability to lead and coach culinary teams
Knowledge of food safety and quality standards
Commitment to comply with safety and labor regulations

Job Qualifications

Minimum of four years culinary experience
At least two years in a management role preferred
Culinary degree or equivalent experience required
Ability to multi-task effectively
Ability to simplify agendas for team clarity
Advanced knowledge of culinary principles and practices
Experiential knowledge in people and problem management
Strong oral, reading, and written communication skills

Job Duties

Ensure culinary production aligns with the Executional Framework
Ensure proper culinary standards and techniques for food preparation, production, presentation, and service
Manage culinary teams including chef managers and hourly staff to maintain high-quality food presentation
Train and manage culinary and kitchen employees on best practice food production techniques
Coach employees to establish clear objectives and methods for achievement
Reward and recognize employee contributions
Plan and execute team meetings and daily huddles
Maintain staff records including training, opening/closing checklists, and performance data
Develop and sustain effective client and guest rapport
Interact directly with guests to ensure satisfaction
Communicate regional culinary and ingredient trends
Deliver food and labor targets consistently
Focus on margin improvement through understanding of performance metrics, orders, and inventory trends
Ensure efficient execution of culinary products per daily menus
Maintain food quality and safety while adhering to standard Aramark offerings
Comply fully with Operational Excellence fundamentals including waste management and labor standards
Understand and manage supply chain and procurement processes
Implement the Food Framework accurately
Ensure accuracy of food consumption estimates for procurement
Maintain equipment operation and maintenance
Comply with Aramark SAFE food, quality assurance standards, and safety policies
Adhere to all relevant policies including safety, health, and labor regulations