Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Life insurance
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. Founded on a mission rooted in service and a commitment to doing great things for their employees, partners, communities, and the planet, Aramark fosters an inclusive workplace culture where equal employment opportunity is fundamental. The company values diversity and promotes an environment free from discrimination, encouraging employees to thrive regardless of race, color, religion, national origin, age, sex, gender identity, disability, or veteran status. At Aramark, a career is more than just a job – it is an opportunity to develop talents, fuel passions, and empower professional growth within a supportive and dynamic culture.
The Executive Chef position at Aramark is a senior management role responsible for overseeing culinary operations, chef managers, and hourly culinary staff. This role demands an experienced culinary professional capable of developing and executing innovative culinary solutions tailored to meet customer and client tastes. The Executive Chef ensures the consistent delivery of high-quality food that aligns with Aramark's standards of production, presentation, and service. By applying advanced culinary techniques and managing the final presentation and service of food, the Executive Chef plays a crucial role in sustaining customer satisfaction and operational excellence.
In this leadership capacity, the Executive Chef trains, coaches, and rewards culinary team members, fostering an environment of collaboration and shared achievement. They hold responsibility for planning and executing team meetings, maintaining comprehensive staff records including training and performance data, and building strong client and guest rapport to promote mutually beneficial business relationships. The role also involves directly interacting with guests to gather feedback and ensure culinary offerings meet expectations.
The Executive Chef is tasked with monitoring and communicating regional culinary and ingredient trends, managing food and labor targets, and maintaining a sharp focus on margin improvement through understanding and analyzing performance metrics, order trends, and inventory. Ensuring adherence to the Aramark SAFE Food and Quality Assurance standards is paramount, alongside compliance with occupational and environmental safety policies in all culinary and kitchen operations. This position requires strong knowledge of supply chain and procurement processes, ensuring only authorized suppliers are utilized to maintain food integrity and safety.
The position demands operational leadership in executing the standard Aramark food offerings, overseeing waste management, menu standardization, recipe adherence, and customer-driven menu and labor standards. The Executive Chef ensures proper equipment operation and maintenance and rigorously adheres to all applicable policies encompassing safety, health, and wage regulations. This role demands adaptability, as job duties may evolve to meet business needs without formal notice. Overall, the Executive Chef at Aramark is an influential leader who shapes culinary experiences through strategic management and culinary expertise, supporting Aramark’s commitment to service excellence and sustainable business practices.
The Executive Chef position at Aramark is a senior management role responsible for overseeing culinary operations, chef managers, and hourly culinary staff. This role demands an experienced culinary professional capable of developing and executing innovative culinary solutions tailored to meet customer and client tastes. The Executive Chef ensures the consistent delivery of high-quality food that aligns with Aramark's standards of production, presentation, and service. By applying advanced culinary techniques and managing the final presentation and service of food, the Executive Chef plays a crucial role in sustaining customer satisfaction and operational excellence.
In this leadership capacity, the Executive Chef trains, coaches, and rewards culinary team members, fostering an environment of collaboration and shared achievement. They hold responsibility for planning and executing team meetings, maintaining comprehensive staff records including training and performance data, and building strong client and guest rapport to promote mutually beneficial business relationships. The role also involves directly interacting with guests to gather feedback and ensure culinary offerings meet expectations.
The Executive Chef is tasked with monitoring and communicating regional culinary and ingredient trends, managing food and labor targets, and maintaining a sharp focus on margin improvement through understanding and analyzing performance metrics, order trends, and inventory. Ensuring adherence to the Aramark SAFE Food and Quality Assurance standards is paramount, alongside compliance with occupational and environmental safety policies in all culinary and kitchen operations. This position requires strong knowledge of supply chain and procurement processes, ensuring only authorized suppliers are utilized to maintain food integrity and safety.
The position demands operational leadership in executing the standard Aramark food offerings, overseeing waste management, menu standardization, recipe adherence, and customer-driven menu and labor standards. The Executive Chef ensures proper equipment operation and maintenance and rigorously adheres to all applicable policies encompassing safety, health, and wage regulations. This role demands adaptability, as job duties may evolve to meet business needs without formal notice. Overall, the Executive Chef at Aramark is an influential leader who shapes culinary experiences through strategic management and culinary expertise, supporting Aramark’s commitment to service excellence and sustainable business practices.
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
- Includes experiential knowledge required for management of people and/or problems
- 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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