Job Overview
Compensation
Salary
Range $75,500.00 - $104,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
performance bonuses
Job Description
Aramark is a global leader in food services, facilities management, and uniform services. Serving millions of guests daily in 15 countries, Aramark prides itself on delivering high-quality culinary and facility solutions tailored to diverse client needs. With a commitment rooted in service and a clear purpose, Aramark strives to make a positive impact not only for its customers but also for its employees, partners, communities, and the planet. The company values inclusivity, offering equal employment opportunities and fostering a work environment free from discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, military status, and other protected characteristics. Aramark actively promotes professional growth, talent development, and a meaningful workplace culture, encouraging employees to reach their full potential across various career paths. For those passionate about culinary arts and management, Aramark offers a dynamic and rewarding workplace where employees can thrive and contribute significantly to client satisfaction and operational success.
The Executive Chef role at Aramark is a pivotal management position responsible for overseeing chef managers and hourly culinary staff while ensuring the highest culinary standards are met. This role involves developing and executing culinary solutions that align with customer preferences and business goals. The Executive Chef is tasked with applying advanced culinary techniques to food preparation while managing the presentation and service of culinary products. A key responsibility is to manage culinary operations comprehensively to meet production schedules, quality expectations, and service standards.
In this position, the Executive Chef plays an instrumental role in training and mentoring kitchen staff, ensuring they employ best-practice food production techniques. The role requires a blend of leadership, culinary expertise, and operational management, including motivating team members, recognizing outstanding performance, and fostering a team environment through meetings and daily briefings. The Executive Chef also liaises directly with guests to deliver exceptional dining experiences and develops rapport with clients to establish mutually beneficial business relationships.
Financial stewardship is critical in this role, as the Executive Chef must consistently focus on margin improvement by understanding and managing performance metrics, inventory, waste, and labor targets. Maintaining the integrity of Aramark's standard food offerings, upholding food safety protocols, and ensuring regulatory compliance across all culinary operations is mandatory. Understanding the full supply chain and procurement processes is essential to guarantee that only approved suppliers are used and food requisitions are accurate.
This position demands a thorough knowledge of Aramark’s Culinary Framework, Food Framework, and SAFE standards to deliver consistent food quality and safety. The Executive Chef is responsible for ensuring the proper operation and maintenance of kitchen equipment, sustaining occupational and environmental safety, and complying with health, wage, and labor regulations. Aramark emphasizes adaptability, acknowledging that job duties may evolve to meet business needs, and encourages continuous skill development to support company goals. This role is ideal for an experienced culinary professional ready to take a leadership role within a globally respected organization that values service excellence and employee development.
The Executive Chef role at Aramark is a pivotal management position responsible for overseeing chef managers and hourly culinary staff while ensuring the highest culinary standards are met. This role involves developing and executing culinary solutions that align with customer preferences and business goals. The Executive Chef is tasked with applying advanced culinary techniques to food preparation while managing the presentation and service of culinary products. A key responsibility is to manage culinary operations comprehensively to meet production schedules, quality expectations, and service standards.
In this position, the Executive Chef plays an instrumental role in training and mentoring kitchen staff, ensuring they employ best-practice food production techniques. The role requires a blend of leadership, culinary expertise, and operational management, including motivating team members, recognizing outstanding performance, and fostering a team environment through meetings and daily briefings. The Executive Chef also liaises directly with guests to deliver exceptional dining experiences and develops rapport with clients to establish mutually beneficial business relationships.
Financial stewardship is critical in this role, as the Executive Chef must consistently focus on margin improvement by understanding and managing performance metrics, inventory, waste, and labor targets. Maintaining the integrity of Aramark's standard food offerings, upholding food safety protocols, and ensuring regulatory compliance across all culinary operations is mandatory. Understanding the full supply chain and procurement processes is essential to guarantee that only approved suppliers are used and food requisitions are accurate.
This position demands a thorough knowledge of Aramark’s Culinary Framework, Food Framework, and SAFE standards to deliver consistent food quality and safety. The Executive Chef is responsible for ensuring the proper operation and maintenance of kitchen equipment, sustaining occupational and environmental safety, and complying with health, wage, and labor regulations. Aramark emphasizes adaptability, acknowledging that job duties may evolve to meet business needs, and encourages continuous skill development to support company goals. This role is ideal for an experienced culinary professional ready to take a leadership role within a globally respected organization that values service excellence and employee development.
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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