Executive Chef

Denton, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,800.00 - $94,800.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

workplace wellness programs

Job Description

Aramark Healthcare is a leading provider of food and support services dedicated to enhancing the experiences of patients, guests, and staff within healthcare environments. With a presence in 15 countries worldwide, Aramark serves millions of customers daily by delivering quality culinary and facilities services that prioritize safety, taste, and customer satisfaction. The company is rooted in strong values of service, community engagement, and sustainability, striving to make a positive impact on the people and places it serves. Aramark Healthcare operates with a clear mission to fuel talents, foster professional growth, and provide an inclusive workplace where employees have equal opportunities regardless of race, gender, or background. The culture is built on continuous development, innovation, and collaboration among team members across multiple disciplines.

Aramark Healthcare is currently seeking an Executive Chef to join the team at Baylor Scott and White Hospital in Grapevine, TX. This full-time position plays a crucial leadership role in overseeing a dynamic culinary operations team that ranges between 25 and 30 employees. The Executive Chef is entrusted with managing both the culinary and hourly kitchen staff to deliver outstanding food production, presentation, and service standards tailored specifically to meet the diverse tastes and nutritional needs of hospital guests and patients. This role demands expertise not only in culinary arts but also in team building, training, and operational management, ensuring that standards for food quality, safety, and regulatory compliance are consistently met.

In this position, the Executive Chef is responsible for coordinating all facets of kitchen operations, from daily production schedules to inventory management and supply chain oversight, ensuring all food ingredients are sourced appropriately through authorized suppliers. The role also involves maintaining the integrity of Aramark's standard food offerings – guaranteeing that meals meet established guidelines while adapting to the unique demands of healthcare dining. Emphasis is placed on coaching and developing employees through clear communication, performance feedback, and recognizing exceptional work to build a motivated and productive kitchen team.

Further duties include implementing Aramark's Operational Excellence fundamentals, focusing on waste management, labor standards, and food safety protocols. The Executive Chef facilitates ongoing communication with clients and guests, leveraging culinary trends and feedback to innovate menu options and enhance guest satisfaction. This role requires strong organizational skills, expertise in managing performance metrics, and a commitment to continuous improvement in cost control and margin enhancement. By fostering a culture of compliance and excellence, the Executive Chef helps maintain Aramark’s reputation for high standards in healthcare foodservice.

Job Requirements

Requires at least 4 - 5 years of culinary experience preferably in a hospital environment
At least 2 - 3 years managing, mentoring and guiding staff 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 Qualifications

Requires at least 4 - 5 years of culinary experience preferably in a hospital environment
At least 2 - 3 years managing, mentoring and guiding staff 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
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
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
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 but not limited to those relating to safety, health, wage and hour