Executive Chef

Murfreesboro, TN, USA|

Job Overview

Compensation

Salary

Range $69,100.00 - $95,100.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible schedules

Job Description

Aramark is a global leader in providing food services, facilities management, and uniform services across a variety of industries, serving millions of guests every day in 15 countries around the world. Rooted in a strong culture of service and driven by a unified purpose, Aramark is committed to delivering excellent experiences through high-quality dining and hospitality programs. The company takes pride in fostering an inclusive work environment that celebrates diversity and ensures equal opportunity for all employees. Their mission emphasizes not only serving their partners and communities with dedication but also making a positive impact on the planet by promoting sustainable practices. Aramark’s focus on career development means employees are nurtured to grow professionally while engaging in meaningful work.

As part of this robust organization, the Executive Chef role is a vital management position within the culinary division, responsible for overseeing the chef managers and hourly culinary staff. This role involves designing and executing culinary solutions that meet diverse customer needs and taste preferences, while maintaining consistent quality and operational excellence across multiple locations. The Executive Chef champions a chef-led approach, meticulously crafting menus that cater to the operational realities of each site and the unique tastes of the clientele. This position not only manages culinary production to ensure adherence to presentation, service, and safety standards but also drives team leadership and development to sustain a motivated, skilled, and efficient kitchen staff.

The Executive Chef ensures all culinary operations align with the Executional Framework, embedding proper culinary standards and techniques in every aspect of food preparation, presentation, and service. This leadership position includes training employees in best practices, fostering a cohesive team environment through coaching and recognition, and maintaining rigorous staff performance and compliance records. Additionally, the Executive Chef plays an essential role in client relations, directly interacting with guests to gather feedback and enhance the culinary experience. Managing food and labor costs, improving margins, and analyzing data related to inventory, procurement, and supply chain processes are key responsibilities. Moreover, this role requires strict adherence to Aramark’s operational policies, including safety, health, and quality assurance standards, to ensure the utmost integrity and safety in food handling and kitchen operations.

By joining Aramark as an Executive Chef, professionals step into a dynamic and fulfilling culinary leadership position that offers opportunities for professional growth alongside a commitment to innovation, consistency, and exceptional hospitality. This role is designed for culinary experts with a passion for fostering teams, creating delicious and safe food experiences, and driving operational success within a supportive but high-performing environment.

Job Requirements

Culinary degree or equivalent experience
Minimum 4 years of culinary experience
Preferred 2 years of management experience
Ability to multi-task
Strong communication skills
Knowledge of culinary techniques and food safety standards
Leadership skills to manage and coach teams
Ability to maintain compliance with safety and operational policies

Job Qualifications

Culinary degree or equivalent experience
At least 4 years of culinary experience
At least 2 years in a management role preferred
Advanced knowledge of food profession principles and practices
Experiential knowledge required for management of people and problems
Ability to multi-task
Ability to simplify and communicate agendas to team
Strong oral, reading, and written communication skills

Job Duties

Ensure culinary production appropriately connects to the Executional Framework
Ensure proper culinary standards and techniques for preparation of food items, including production, presentation, and service standards
Manage a culinary team, including chef managers and hourly staff, to ensure quality in final food presentation
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about goals and achievement methods
Reward and recognize employees
Plan and execute team meetings and daily huddles
Maintain all staff records including training, checklists, and performance data
Develop and maintain effective client and guest rapport
Interact directly with guests daily
Aggregate and communicate regional culinary and ingredient trends
Deliver food and labor targets
Focus on margin improvement through understanding performance metrics, data, order, and inventory trends
Ensure efficient execution and delivery of all culinary products according to the daily menu
Maintain integrity of standard food offerings and compliance with food quality and safety standards
Manage waste, standard menus, and labor standards in line with Operational Excellence fundamentals
Understand and manage end-to-end supply chain and procurement processes
Ensure proper equipment operation and maintenance
Comply with safety, health, wage, and hour regulations
Foster continuous skill development and adaptability among staff