Executive Chef

Cleveland, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, operating across 15 countries. The company proudly serves millions of guests daily, providing comprehensive dining and hospitality solutions tailored to diverse customer needs. Rooted in a commitment to service and united by a clear purpose, Aramark endeavors to create positive impacts not only for its employees and customers but also for the communities and the planet. As a forward-thinking organization, Aramark promotes equal employment opportunity and inclusivity, ensuring that all employees can participate fully and thrive within the company, irrespective of race, color, religion, national origin, age, sex, gender identity, disability, and other protected characteristics.

Aramark's dynamic and diverse work environment is designed to foster professional growth and personal development. With a focus on nurturing talent and empowering each individual, the company supports its workforce through a wide array of benefit programs and continuous learning opportunities. Employees are encouraged to engage in meaningful work that aligns with their passions and ambitions, making Aramark an ideal employer for those seeking both challenge and stability in their career.

The Executive Chef role at Aramark is a managerial position charged with overseeing a team of chef managers and hourly culinary staff. This role is central to the culinary operations and involves developing and executing culinary solutions that meet customer and client needs, preferences, and expectations. The Executive Chef ensures that food production aligns with Aramark's high standards for quality, presentation, and service. This includes the application of advanced culinary techniques to the preparation and final presentation of food.

Further responsibilities include coaching and training the culinary team to maintain excellence in food production practices, managing labor and food costs effectively, and ensuring compliance with all safety and quality standards. The Executive Chef also plays a pivotal role in fostering positive client and guest interactions and manages operational fundamentals such as menu standardization, inventory, and procurement adherence.

This position offers a salary ranging from $80,000 to $90,000 annually, reflecting the significant responsibility and expertise required. The role is key to maintaining the integrity of Aramark's food offerings and delivering consistent culinary excellence. Working closely with the culinary team, the Executive Chef drives performance improvements and margin enhancements by focusing on data-driven decisions and continuous operational excellence.

Aramark recognizes the importance of work-life balance and supports its employees with comprehensive benefits which include medical, dental, vision coverage, retirement savings plans, and paid personal time off including parental leave and disability coverage. This role is ideal for a culinary professional with at least four years of experience and a passion for leadership, innovation, and culinary quality, seeking an opportunity to contribute to a globally respected company dedicated to service and community impact.

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
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