Executive Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Job Description

Aramark is a global leader in food and facilities management services, proudly serving millions of guests daily across 15 countries. With a strong commitment to service excellence, Aramark’s mission is rooted in supporting its partners, communities, and the planet, while fostering an inclusive and equitable workplace. The company values diversity and equality, ensuring all employees have equal employment opportunities without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, military or veteran status, or any other characteristic protected by law. Dedicated to professional growth, Aramark emphasizes career development, empowering employees to reach their full potential through new challenges, a supportive culture, and a sense of belonging.

The Executive Chef position at Aramark is a pivotal management role responsible for overseeing chef managers and hourly culinary staff to deliver high-quality culinary solutions that meet customer needs and preferences. This role demands a blend of culinary expertise and strong leadership skills to ensure production, presentation, and service standards are consistently achieved. The Executive Chef is tasked with managing culinary operations, applying advanced cooking techniques, and maintaining the integrity and quality of food offerings according to Aramark’s standards. Additionally, the role involves training and coaching the culinary team, promoting best practices, and cultivating a positive working environment with clear communication and employee recognition.

As an Executive Chef, you will be responsible for planning and executing team meetings and daily briefings, maintaining accurate records such as training documentation and performance data, and developing effective client and guest relationships for long-term business success. Engaging directly with guests, tracking regional culinary and ingredient trends, and driving improvements in food and labor cost margins are key aspects of this role. You will also ensure compliance with Aramark’s food safety, quality assurance, and occupational safety standards, and manage supply chain processes including authorized procurement. The role requires a hands-on approach to equipment operation and maintenance, along with meticulous attention to waste management, recipe standardization, and maintaining customer-driven menu offerings.

This position offers an exciting opportunity to contribute to a dynamic, mission-driven company where culinary creativity and operational excellence come together. Aramark fosters a culture of continuous learning and adaptability where job responsibilities may evolve to meet business needs. The Executive Chef is essential in embodying Aramark’s commitment to quality, safety, and exceptional guest experiences while leading a passionate culinary team in a fast-paced environment.

Job Requirements

culinary degree or equivalent experience
at least 4 years of culinary experience
preferably at least 2 years in a management role
strong multi-tasking ability
effective communication skills in oral, reading, and written forms

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
requires advanced knowledge of the principles and practices within the food profession
includes 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
be responsible for delivering food and labor targets
focus on margin improvement by 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 by always maintaining food quality and safety of items
ensure full compliance with operational excellence fundamentals such as managing waste, standard menus, recipes, and ingredients
understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
ensure 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 safety, health, wage and hour