Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work life resources
401(k) retirement plan
Paid parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. Known for its strong commitment to service and sustainability, Aramark operates with a clear mission to make a positive impact on the lives of its employees, clients, and communities. Their inclusive work environment embraces diversity and offers equal employment opportunities regardless of race, gender, religion, or any other protected characteristic. With extensive benefit programs and career development opportunities, Aramark is dedicated to fostering professional growth and helping employees achieve their full potential. The company is recognized for its comprehensive approach to employee well-being, including access to healthcare benefits, retirement plans, and paid leave, tailored to support life and work balance.
The Executive Chef role at Aramark is a pivotal leadership position focused on overseeing and managing all culinary operations to ensure high standards in food production, presentation, and service. This role involves direct supervision of chef managers and hourly culinary staff, aiming to deliver diverse culinary solutions that meet customer and client tastes while aligning with company standards. The successful candidate will be responsible for incorporating culinary techniques to enhance food preparation and maintaining the highest level of food quality and safety in all kitchen operations. Responsibilities extend to managing budgets, labor costs, food purchasing, and supplier relationships, ensuring operational excellence is maintained.
Compensation for the Executive Chef position ranges between $90,000 and $110,000, reflecting Aramark's commitment to offering competitive salaries. The role includes the opportunity to lead culinary teams through coaching, training, and recognition initiatives while fostering a positive and productive work environment. The Executive Chef will also maintain detailed records of training, performance, and daily operations, ensuring transparency and accountability. This position requires strong management skills to drive margin improvements by understanding and acting on performance metrics, inventory trends, and culinary innovations. The Executive Chef will directly interact with guests daily, cultivating client relationships and integrating feedback to continuously enhance culinary offerings. Commitment to Aramark’s SAFE food standards and quality assurance policies is essential to ensure compliance with all regulatory and internal safety protocols. Overall, this role demands a balance of creativity, leadership, and operational expertise to meet the evolving needs of a dynamic and high-volume food service environment.
The Executive Chef role at Aramark is a pivotal leadership position focused on overseeing and managing all culinary operations to ensure high standards in food production, presentation, and service. This role involves direct supervision of chef managers and hourly culinary staff, aiming to deliver diverse culinary solutions that meet customer and client tastes while aligning with company standards. The successful candidate will be responsible for incorporating culinary techniques to enhance food preparation and maintaining the highest level of food quality and safety in all kitchen operations. Responsibilities extend to managing budgets, labor costs, food purchasing, and supplier relationships, ensuring operational excellence is maintained.
Compensation for the Executive Chef position ranges between $90,000 and $110,000, reflecting Aramark's commitment to offering competitive salaries. The role includes the opportunity to lead culinary teams through coaching, training, and recognition initiatives while fostering a positive and productive work environment. The Executive Chef will also maintain detailed records of training, performance, and daily operations, ensuring transparency and accountability. This position requires strong management skills to drive margin improvements by understanding and acting on performance metrics, inventory trends, and culinary innovations. The Executive Chef will directly interact with guests daily, cultivating client relationships and integrating feedback to continuously enhance culinary offerings. Commitment to Aramark’s SAFE food standards and quality assurance policies is essential to ensure compliance with all regulatory and internal safety protocols. Overall, this role demands a balance of creativity, leadership, and operational expertise to meet the evolving needs of a dynamic and high-volume food service environment.
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
- 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
- This includes experiential knowledge required for management of people and/or problems
- Requires oral, reading, and written communication skills
Job Duties
- Ensures culinary production appropriately connects to the Executional Framework
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manages 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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