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 passion, and promoting professional growth to empower every individual to reach their full potential.
The role of the Executive Chef at Aramark is a pivotal management position responsible for leading the culinary team, including chef managers and hourly culinary staff, to deliver outstanding food production and service aligned with client and customer needs. The Executive Chef develops and executes diverse culinary solutions that meet the highest standards of culinary techniques, food preparation, presentation, and service. This position requires ensuring every culinary operation adheres to Aramark’s Executional Framework and Food Framework standards, maintaining the integrity of food quality and safety at all times.
The Executive Chef manages all aspects of culinary operations, including setting production goals, controlling food and labor costs, managing inventory and supply chain processes, and ensuring full compliance with health and safety policies. This role also entails leading, training, and coaching the culinary team by promoting best practices in food production, encouraging teamwork, and recognizing employee achievements to foster a positive work environment. Establishing excellent rapport with clients and guests is a key responsibility, with direct daily interaction to deliver an exceptional customer experience and gather feedback on culinary trends.
This position demands strong leadership and communication skills to plan and conduct team meetings, maintain comprehensive staff training and performance records, and implement strategies for continuous improvement in culinary processes, waste management, and margin enhancement. The Executive Chef is accountable for meeting established food and labor targets while adapting to evolving customer requirements and emerging regional culinary trends. Knowledge of supply chain operations, procurement policies, and equipment maintenance is essential to ensure smooth daily kitchen functions. The role also requires strict adherence to Aramark’s safety and quality assurance standards to uphold occupational and environmental health regulations.
Aramark offers an environment where developing new skills and taking initiative are valued, and job responsibilities may evolve to meet business needs dynamically. This is an excellent opportunity for experienced culinary professionals seeking to advance into a leadership position with a global company committed to diversity, employee growth, and culinary excellence. Candidates will find a workplace where passion for food and customer service intersects with operational discipline and innovative leadership, supporting both individual career aspirations and organizational goals.
The role of the Executive Chef at Aramark is a pivotal management position responsible for leading the culinary team, including chef managers and hourly culinary staff, to deliver outstanding food production and service aligned with client and customer needs. The Executive Chef develops and executes diverse culinary solutions that meet the highest standards of culinary techniques, food preparation, presentation, and service. This position requires ensuring every culinary operation adheres to Aramark’s Executional Framework and Food Framework standards, maintaining the integrity of food quality and safety at all times.
The Executive Chef manages all aspects of culinary operations, including setting production goals, controlling food and labor costs, managing inventory and supply chain processes, and ensuring full compliance with health and safety policies. This role also entails leading, training, and coaching the culinary team by promoting best practices in food production, encouraging teamwork, and recognizing employee achievements to foster a positive work environment. Establishing excellent rapport with clients and guests is a key responsibility, with direct daily interaction to deliver an exceptional customer experience and gather feedback on culinary trends.
This position demands strong leadership and communication skills to plan and conduct team meetings, maintain comprehensive staff training and performance records, and implement strategies for continuous improvement in culinary processes, waste management, and margin enhancement. The Executive Chef is accountable for meeting established food and labor targets while adapting to evolving customer requirements and emerging regional culinary trends. Knowledge of supply chain operations, procurement policies, and equipment maintenance is essential to ensure smooth daily kitchen functions. The role also requires strict adherence to Aramark’s safety and quality assurance standards to uphold occupational and environmental health regulations.
Aramark offers an environment where developing new skills and taking initiative are valued, and job responsibilities may evolve to meet business needs dynamically. This is an excellent opportunity for experienced culinary professionals seeking to advance into a leadership position with a global company committed to diversity, employee growth, and culinary excellence. Candidates will find a workplace where passion for food and customer service intersects with operational discipline and innovative leadership, supporting both individual career aspirations and organizational goals.
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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