Executive Chef

Anchorage, AK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $73,100.00 - $100,600.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

employee recognition programs

Professional development opportunities

Retirement Plan

wellness programs

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by a strong purpose, Aramark is dedicated to creating great experiences for its employees, partners, communities, and the planet. The company values equal employment opportunity, fostering an inclusive environment free from discrimination on any protected basis. Aramark believes in empowering its workforce by fueling their passions, developing their talents, and supporting their professional growth. Aramark’s extensive reach and diverse portfolio position it as a significant player in its industry, committed to excellence and innovation across all facets of its operations. For anyone seeking a fulfilling career with opportunities for advancement and a sense of belonging, Aramark offers a dynamic work environment supported by a global network and a strong mission to make a positive impact.

The Portfolio Group, part of the Workplace Experience Group at Aramark, specializes in delivering seamless workplace experiences ranging from breakroom services to boardroom hospitality. This division emphasizes creating a signature suite of services tailored for each unique business portfolio. Through committed partnerships, the team strives to break industry molds by delivering convenience, consistency, and excellence in every service. The Executive Chef role, as an integral leadership position within this group, manages and oversees culinary teams including chef managers and hourly culinary staff. This position focuses on developing and executing diverse culinary solutions to meet and exceed customer preferences and expectations. The Executive Chef ensures that all culinary operations align with established production, presentation, and service standards, guaranteeing high-quality food experiences for clients and guests.

The role necessitates applying advanced culinary techniques and maintaining the highest standards of food safety and quality assurance. Responsibilities include managing culinary operations efficiently to meet food and labor targets and actively contributing to margin improvements through performance analysis and supply chain oversight. The Executive Chef must maintain strong rapport with clients and guests, foster a positive team environment through coaching and recognition, and ensure full compliance with operational and safety policies. Competency in managing the end-to-end supply chain, procurement processes, and adherence to the Aramark Food Framework is essential. This position also requires the ability to communicate culinary trends regionally and ensure the integrity of the standard Aramark food offerings while innovating to meet customer demands.

This role offers an exciting opportunity to lead culinary excellence within a major international corporation renowned for its commitment to employee growth and customer satisfaction. The Executive Chef position is vital in driving the Portfolio Group’s promise of infinite solutions delivered by one dedicated partner, Aramark. Candidates interested in a challenging leadership role that blends operational management, culinary expertise, and customer engagement will find this position highly rewarding and aligned with career advancement goals in the hospitality and food services industry.

Job Requirements

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

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
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