Job Overview
Employment Type
Full-time
Compensation
Salary
Range $61,500.00 - $84,700.00
Work Schedule
Standard Hours
Benefits
Career Development
inclusive workplace culture
Equal employment opportunity
professional growth
diversity initiatives
comprehensive training
supportive work environment
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries around the world. Rooted in a strong culture of service and driven by a commitment to making a positive impact, Aramark delivers exceptional dining experiences and operational excellence to a wide range of clients and communities. The company's mission focuses on service, partnership, and sustainability, emphasizing equal employment opportunities and inclusivity across all aspects of the organization. Aramark continues to invest in its workforce, providing development opportunities, fostering professional growth, and creating an engaging workplace where employees can thrive and achieve their full potential.
The Executive Chef position at Aramark is a pivotal management role tasked with overseeing chef managers and hourly culinary staff to deliver high-quality culinary operations. This role requires a strategic culinary leader capable of developing and executing diverse culinary solutions tailored to meet the unique tastes and needs of customers and clients. The Executive Chef ensures that culinary production aligns with established execution frameworks, maintaining rigorous production, presentation, and service standards to guarantee an outstanding dining experience.
In this role, the Executive Chef applies advanced culinary techniques throughout food preparation and manages the final presentation and service of all meals. Leadership responsibilities include managing the culinary team, training kitchen employees on best food production practices, coaching to foster a shared sense of goals, and recognizing exceptional performance. The role demands hands-on involvement in daily operations, including the facilitation of team meetings, maintenance of staff and performance records, direct interaction with guests, and monitoring regional culinary trends to inform menu decisions. The Executive Chef is also responsible for delivering food and labor cost targets with a focus on margin improvement through data analysis and inventory management.
Additionally, the Executive Chef ensures the integrity of Aramark's standard food offerings, adhering strictly to food safety and quality assurance standards, compliance with operational excellence principles, and sustainability best practices. Knowledge of procurement processes and the supply chain is essential to maintain authorized supplier use and accurate requisitioning. The role encompasses ensuring proper equipment operation and maintenance and full compliance with all company policies and regulatory requirements related to safety, health, and labor laws.
Joining Aramark as an Executive Chef offers the opportunity to be part of a dynamic, innovative company dedicated to positively impacting employees, customers, and communities. The role provides a challenging and rewarding environment where culinary expertise is highly valued, and leadership skills are actively developed. Aramark supports career growth and offers an inclusive workplace culture committed to diversity and equal opportunity. Candidates interested in this position will find a career path that not only challenges their culinary and management skills but also offers opportunities to contribute to a company that cares deeply about its people and the world around it.
The Executive Chef position at Aramark is a pivotal management role tasked with overseeing chef managers and hourly culinary staff to deliver high-quality culinary operations. This role requires a strategic culinary leader capable of developing and executing diverse culinary solutions tailored to meet the unique tastes and needs of customers and clients. The Executive Chef ensures that culinary production aligns with established execution frameworks, maintaining rigorous production, presentation, and service standards to guarantee an outstanding dining experience.
In this role, the Executive Chef applies advanced culinary techniques throughout food preparation and manages the final presentation and service of all meals. Leadership responsibilities include managing the culinary team, training kitchen employees on best food production practices, coaching to foster a shared sense of goals, and recognizing exceptional performance. The role demands hands-on involvement in daily operations, including the facilitation of team meetings, maintenance of staff and performance records, direct interaction with guests, and monitoring regional culinary trends to inform menu decisions. The Executive Chef is also responsible for delivering food and labor cost targets with a focus on margin improvement through data analysis and inventory management.
Additionally, the Executive Chef ensures the integrity of Aramark's standard food offerings, adhering strictly to food safety and quality assurance standards, compliance with operational excellence principles, and sustainability best practices. Knowledge of procurement processes and the supply chain is essential to maintain authorized supplier use and accurate requisitioning. The role encompasses ensuring proper equipment operation and maintenance and full compliance with all company policies and regulatory requirements related to safety, health, and labor laws.
Joining Aramark as an Executive Chef offers the opportunity to be part of a dynamic, innovative company dedicated to positively impacting employees, customers, and communities. The role provides a challenging and rewarding environment where culinary expertise is highly valued, and leadership skills are actively developed. Aramark supports career growth and offers an inclusive workplace culture committed to diversity and equal opportunity. Candidates interested in this position will find a career path that not only challenges their culinary and management skills but also offers opportunities to contribute to a company that cares deeply about its people and the world around it.
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
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge required for management of people and/or problems
- requires oral, reading, and written communication skills
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
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge required for management of people and/or problems
- requires oral, reading, and written communication skills
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
- ensure full compliance with operational excellence fundamentals including managing waste, standard menus, recipes and ingredients
- understanding end to end supply chain and procurement process and systems ensuring only authorized suppliers are used
- 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 safety, health, wage and hour
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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