Executive Chef

Philadelphia, PA, USA|

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

Job Description

Aramark Healthcare is a leading provider of food and hospitality services, dedicated to delivering exceptional culinary experiences within the healthcare industry. With a comprehensive service network operating in 15 countries globally, Aramark proudly serves millions of guests every day. Rooted in service and united by their purpose, the company consistently strives to foster positive impacts on employees, partners, communities, and the environment. Aramark embodies a strong commitment to diversity, equity, and inclusion, ensuring that every employee enjoys equal employment opportunities without discrimination based on any protected characteristics. This foundational principle supports a collaborative and respectful workplace culture focused on individual development and professional growth.

At Penn Medicine Health System, Aramark Healthcare is seeking a skilled Bench Executive Chef to oversee and support culinary production operations. This management position is responsible for developing and executing innovative culinary solutions tailored to meet diverse customer tastes and nutritional needs. The role demands a high level of expertise in food preparation techniques, culinary standards, and food safety protocols to ensure an outstanding guest experience. The Executive Chef will lead a team comprising chef managers and hourly staff, managing all aspects of food production, presentation, and service to consistently meet and exceed organizational expectations.

The Bench Executive Chef will play a pivotal role in bridging the culinary vision with operational excellence. Responsibilities extend beyond kitchen management to include team training and development, performance coaching, and fostering a strong team culture through motivation and recognition. This leader will be instrumental in planning and conducting team meetings and daily huddles, maintaining critical records such as training documentation and shift checklists, and ensuring seamless communication between culinary teams and clients.

Moreover, this position is accountable for maintaining high standards of food quality and safety, adhering strictly to Aramark SAFE food and Quality Assurance policies, occupational health, and environmental safety standards. A deep understanding of supply chain and procurement processes is essential to ensuring that only authorized suppliers and quality ingredients are utilized. The Executive Chef will also utilize operational data and performance metrics to drive margin improvements and optimize labor and food costs in a fast-paced, high-volume healthcare environment.

Candidates should expect to work in a dynamic setting where culinary excellence meets strict regulatory and customer satisfaction requirements. As part of Aramark’s mission, flexibility in duties is expected to meet evolving business needs, enabling talented individuals to grow their skills and contribute meaningfully to the company’s success. This role is ideal for culinary professionals passionate about healthcare foodservice and eager to lead a committed team in a complex acute care setting, providing nutritious, appealing meals to patients, staff, and guests.

Job Requirements

Culinary Arts degree preferred
3 to 5 years experience as an Executive Chef or 5 to 10 years as a Chef Manager
healthcare experience within an acute care hospital required preferably in a facility larger than 200 beds
experience in a fast paced, high volume and complex production environment
Serv Safe Certification and/or HACCP knowledge required
knowledge of production systems and food service technology
strong leadership skills with ability to motivate and lead a team

Job Qualifications

Culinary Arts degree preferred
3 to 5 years of experience as an Executive Chef or 5 to 10 years as a Chef Manager
healthcare experience in an acute care hospital required preferably in a facility larger than 200 beds
experience in a fast paced, high volume, complex production environment
Serv Safe Certification and/or HACCP knowledge
knowledge of production systems and food service technology
strong leadership skills with ability to motivate and lead a team

Job Duties

Ensure culinary production appropriately connects to the Executional Framework
ensure proper culinary standards and techniques are in place for food preparation including production, presentation, and service standards
manage 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 objectives and methods
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
interact directly with guests daily
aggregate and communicate regional culinary and ingredient trends
responsible for delivering food and labor targets
focus on margin improvement by understanding performance metrics, data, order, and inventory trends
ensure efficient execution and delivery of culinary products in line with daily menu
maintain integrity of the standard Aramark food offer ensuring food quality and safety
full compliance with Operational Excellence fundamentals including managing waste, standard menus, recipes and ingredients
understand end to-end supply chain and procurement process ensuring only authorized suppliers are used
full knowledge and implementation of the Food Framework
ensure accuracy of estimated food consumption for appropriate requisitions or purchases
ensure proper equipment operation and maintenance
ensure compliance with Aramark SAFE food and Quality Assurance standards, and all applicable safety, health, wage and hour policies