Executive Chef

Tallahassee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

performance bonuses

Uniform allowance

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries and proudly serving millions of guests every day. Rooted deeply in a culture of service, Aramark strives to positively impact its employees, clients, partners, communities, and the planet. The company places a strong emphasis on diversity, equity, and inclusion, ensuring every employee has an equal opportunity to thrive without discrimination of any kind. Aramark is committed to providing a workplace where talents are nurtured, passions are fueled, and professional growth is continuously supported. The company’s extensive presence and diverse service portfolio make it a highly respected name in the hospitality and services industry.

The role of Executive Chef at Aramark is a crucial management position responsible for overseeing culinary operations and staff. This role demands a highly skilled and experienced culinary professional who can lead and inspire a team of chef managers and hourly culinary staff. The Executive Chef is tasked with developing and executing innovative culinary solutions aligned with customer preferences and company standards. Beyond daily kitchen operations, the Executive Chef has a strategic function in maintaining food production, presentation, and service quality. This position involves ensuring all culinary outputs meet rigorous safety and quality standards, managing inventory, controlling costs, and implementing operational excellence initiatives.

As an Executive Chef, you will be the driving force behind a kitchen environment that values consistent food quality, safety, and efficient execution. Your responsibility includes training and mentoring culinary teams to adopt best practices that enhance food production and customer satisfaction. You will also be instrumental in planning and conducting team meetings, managing staff performance and records, and fostering a positive work culture that rewards achievement and cooperation. The role requires ongoing interaction with guests to build rapport and gather feedback, enhancing the overall dining experience.

This position also involves in-depth knowledge of the supply chain, procurement processes, and compliance with safety and regulatory standards. You will hold accountability for food and labor targets, focusing on margin improvement and understanding performance metrics such as inventory trends and order accuracy. The Executive Chef must ensure that the culinary team follows the company’s standards and procedures, including equipment maintenance and thorough compliance with Aramark's SAFE food and quality assurance policies.

Overall, the Executive Chef position at Aramark is both a leadership and operational role that combines culinary artistry with strategic business management. It requires a commitment to excellence, creativity, and teamwork to deliver exceptional culinary experiences that align with Aramark's mission and values. If you are passionate about leading culinary teams and driving innovation in food service within a global and dynamic company, this role offers a rewarding career path and the opportunity to grow professionally in a supportive and inclusive 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
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