Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible schedule
Job Description
Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day in 15 countries. Rooted in service and united by a shared purpose, Aramark is dedicated to fostering an inclusive work environment where every employee is valued and empowered to reach their full potential. The company is committed to providing equal employment opportunities and promoting diversity across all levels of the organization. With a focus on developing talent, fueling passion, and encouraging professional growth, Aramark offers a dynamic workplace where employees can thrive and make a meaningful impact within their communities and the planet.
The Executive Chef position at Aramark is a crucial management role responsible for overseeing the culinary operations to ensure the highest standards in food production, presentation, and service. This role involves supervising chef managers and hourly culinary staff to develop and execute innovative culinary solutions tailored to meet diverse customer needs and tastes. The Executive Chef plays a pivotal role in maintaining the integrity of Aramark's standard food offerings by applying expert culinary techniques and managing all aspects of food preparation and final presentation.
In this position, the Executive Chef ensures compliance with operational excellence fundamentals, including managing waste, standard menus, recipes, labor standards, and food safety protocols. The role requires close attention to performance metrics and data analytics concerning food and labor costs, order management, and inventory trends to drive margin improvement. The Executive Chef is also expected to build and maintain effective client and guest relationships, enabling mutually beneficial business partnerships and enhancing guest satisfaction.
Furthermore, the Executive Chef is responsible for training, coaching, and rewarding culinary teams to cultivate a culture of excellence and shared accountability. Daily team meetings and huddles promote clear communication and alignment with organizational goals. This role demands a comprehensive understanding of the supply chain and procurement system to ensure the use of authorized suppliers and accurate estimation of food consumption for purchase requisitions.
Aramark's Executive Chef will uphold strict compliance with all safety, health, wage, and hour regulations, as well as Aramark's SAFE food and quality assurance standards. The role requires the effective maintenance and operation of kitchen equipment, with a constant focus on delivering superior culinary products in alignment with daily menus. The Executive Chef will stay abreast of regional culinary and ingredient trends, integrating these insights to enhance the culinary experience.
At Aramark, the opportunity to develop new skills and adapt to changing job duties is embraced as part of the organizational culture. As such, the Executive Chef role is dynamic, requiring flexibility and a commitment to continuous improvement and excellence in culinary management.
The Executive Chef position at Aramark is a crucial management role responsible for overseeing the culinary operations to ensure the highest standards in food production, presentation, and service. This role involves supervising chef managers and hourly culinary staff to develop and execute innovative culinary solutions tailored to meet diverse customer needs and tastes. The Executive Chef plays a pivotal role in maintaining the integrity of Aramark's standard food offerings by applying expert culinary techniques and managing all aspects of food preparation and final presentation.
In this position, the Executive Chef ensures compliance with operational excellence fundamentals, including managing waste, standard menus, recipes, labor standards, and food safety protocols. The role requires close attention to performance metrics and data analytics concerning food and labor costs, order management, and inventory trends to drive margin improvement. The Executive Chef is also expected to build and maintain effective client and guest relationships, enabling mutually beneficial business partnerships and enhancing guest satisfaction.
Furthermore, the Executive Chef is responsible for training, coaching, and rewarding culinary teams to cultivate a culture of excellence and shared accountability. Daily team meetings and huddles promote clear communication and alignment with organizational goals. This role demands a comprehensive understanding of the supply chain and procurement system to ensure the use of authorized suppliers and accurate estimation of food consumption for purchase requisitions.
Aramark's Executive Chef will uphold strict compliance with all safety, health, wage, and hour regulations, as well as Aramark's SAFE food and quality assurance standards. The role requires the effective maintenance and operation of kitchen equipment, with a constant focus on delivering superior culinary products in alignment with daily menus. The Executive Chef will stay abreast of regional culinary and ingredient trends, integrating these insights to enhance the culinary experience.
At Aramark, the opportunity to develop new skills and adapt to changing job duties is embraced as part of the organizational culture. As such, the Executive Chef role is dynamic, requiring flexibility and a commitment to continuous improvement and excellence in culinary management.
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
- Requires oral, reading, and written communication skills
Job Qualifications
- Culinary degree or equivalent experience
- At least 4 years of culinary experience
- Minimum 2 years in a management role preferred
- Advanced knowledge of food profession principles and practices
- Excellent oral, reading, and written communication skills
- Ability to multi-task and simplify objectives for the team
Job Duties
- Ensure culinary production aligns with Executional Framework
- Maintain proper culinary standards and techniques for food preparation, production, presentation, and service
- Manage culinary team including chef managers and hourly staff
- Train and coach culinary and kitchen employees on food production best practices
- Recognize and reward employee performance
- Plan and execute team meetings and daily huddles
- Maintain staff records including training and performance data
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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