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... Show More

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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