Executive Chef

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. Rooted in service and united by their purpose, Aramark strives to make a significant positive impact on their employees, partners, communities, and the planet. The company fosters an inclusive work environment that values diversity and equal employment opportunity, ensuring that every employee feels empowered to participate fully regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or protected veteran status. Aramark is dedicated to professional growth and career development, encouraging employees to pursue new challenges, find a sense of belonging, and excel in their roles while being supported by a culture of continuous learning and mutual respect.

The Executive Chef position at Aramark is a pivotal management role responsible for overseeing both chef managers and hourly culinary staff. The role focuses on developing and executing innovative culinary solutions tailored to meet diverse customer and client preferences. The Executive Chef manages all culinary operations, ensuring that food production, presentation, and service standards consistently align with established quality benchmarks. Key responsibilities include applying advanced culinary techniques to food preparation and ensuring the final presentation and service of food items meet high standards of excellence.

The Executive Chef ensures that culinary production connects appropriately to the company's Executional Framework. This involves maintaining proper culinary standards and techniques for food preparation, including presentation and service standards, while managing a diverse culinary team to achieve consistent quality in food presentation. Additional duties include training and coaching employees on best practices in food production, fostering a shared understanding of team goals, rewarding and recognizing staff contributions, planning and executing team meetings and daily huddles, and maintaining comprehensive staff records such as training documentation and performance data.

This role requires direct guest interaction to build strong client and guest rapport that nurtures mutually beneficial business relationships. The Executive Chef also stays informed about regional culinary and ingredient trends to integrate innovative ideas into menu offerings. They are responsible for meeting food and labor targets, focusing on margin improvements, and understanding performance metrics such as order and inventory trends. Maintaining the integrity of Aramark's standard food offerings is essential, ensuring food quality and safety at all times.

Operational excellence is a key focus of this role, including managing waste, standard menus, recipes, and ingredients in line with customer-driven menus and labor standards. The Executive Chef must understand the end-to-end supply chain and procurement processes, ensuring only authorized suppliers are used. Compliance with Aramark’s SAFE food and Quality Assurance standards, occupational safety, and environmental policies is mandatory. The role also requires ensuring proper equipment operation and maintenance and adhering to all applicable policies, rules, and regulations, including health, safety, wage, and hour laws.

Aramark values adaptability within this role and recognizes that job duties may evolve as needed to meet company commitments. This dynamic position offers an opportunity for culinary professionals who are committed to excellence, leadership, and continuous improvement to thrive and make a meaningful impact within a globally respected organization.