Executive Chef

Costa Mesa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

work/life resources

Retirement Savings Plans

Paid parental leave

Disability Coverage

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services across various industries including education, healthcare, business, and sports & leisure. Operating in 15 countries, Aramark serves millions of guests daily by delivering consistent, reliable, and innovative solutions that meet client and customer needs. Founded on a mission rooted in service and united by a strong sense of purpose, Aramark focuses on creating meaningful impact for communities, partners, employees, and the planet. Aramark fosters an inclusive environment where every employee has equal opportunity to grow professionally and contribute fully, embracing diversity in all its forms.

Workplace Hospitality, a part of Aramark, designs targeted dining and hospitality programs that are chef-led and tailored to fit the operational realities of each location. These programs range from single sites to national footprints, built with the flexibility to adapt as client needs evolve. Workplace Hospitality emphasizes good food and good people, ensuring programs are consistent across locations and shifts, reliable, and employee-friendly. This approach reflects Aramark's commitment to delivering excellence in culinary services while nurturing positive work environments.

The Executive Chef role at Aramark is a pivotal management position responsible for overseeing both chef managers and hourly culinary staff. This position plays a critical role in developing and executing culinary solutions that align with customer preferences and client expectations. The Executive Chef ensures that culinary operations meet high standards of production, presentation, and service, applying advanced culinary techniques to food preparation and management. With a salary range of $90,000 to $95,000, this role offers a competitive compensation package that reflects the importance of leadership and culinary expertise in driving business success.

In this role, the Executive Chef provides leadership and mentorship to culinary teams, reinforcing best practices, training employees, and fostering a shared understanding of operational goals. They are tasked with managing culinary production, ensuring compliance with food safety and quality standards, and maintaining the integrity of food offerings. The Executive Chef is also responsible for operational efficiency, including labor and food cost targets, inventory management, and adherence to supply chain protocols.

Moreover, Aramark prioritizes a dynamic work environment where skills development is encouraged, and job responsibilities evolve to meet business needs. The Executive Chef must engage directly with guests and clients, building strong relationships that support mutually beneficial business growth. This position demands strategic thinking, excellent communication skills, and a hands-on approach to leading a culinary team through daily executional excellence. At Aramark, the Executive Chef is not only a culinary expert but also a leader dedicated to inspiring teams and delivering outstanding dining experiences consistently and right every time.

Job Requirements

Requires at least 4 years of culinary experience
Requires a culinary degree or equivalent experience
At least 2 years in a management role preferred
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