Executive Chef

Lincoln, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,600.00 - $86,300.00

Work Schedule

Standard Hours

Benefits

Paid Time Off

Health Insurance

Dental Insurance

Retirement Plan

Employee Discounts

Training and Development

career advancement

Job Description

Aramark is a global leader in food services, facilities management, and uniform services. Operating in 15 countries worldwide, Aramark proudly serves millions of guests every day, focusing on delivering exceptional customer experiences through innovative culinary solutions and operational excellence. Rooted in service and united by a clear purpose, Aramark is committed to making a positive impact on its employees, partners, communities, and the planet. The company emphasizes inclusivity and equal employment opportunity, embracing diversity across race, gender, disability, veteran status, and other protected classifications as mandated by law. With a strong focus on employee development, Aramark prioritizes nurturing talent, fostering... Show More

Job Requirements

Requires a culinary degree or equivalent experience
requires at least 4 years of culinary experience
at least 2 years in a management role preferred
requires ability to multi-task
requires ability to simplify the agenda for the team

Job Qualifications

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

Job Duties

Ensure culinary production appropriately connects to the Executional Framework
ensure proper culinary standards and techniques are in place for preparation of food items including production, presentation, and service standards
manage 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 including 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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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