Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
work/life resources
Retirement Savings Plans
paid days off
Parental leave
Disability Coverage
Job Description
Aramark Student Nutrition is a leading provider of food and nutrition services, serving over 350 school districts across the United States. The company specializes in delivering a wide range of dining options to both public and private educational institutions. These offerings include breakfast and lunch programs, after-school snacks, catering services, nutrition education, and retail operations. Aramark’s commitment to partnering with schools aims to create culinary experiences that promote student success by providing healthy, nutritious meals alongside an exceptional dining experience for the communities it serves.
Established as a respected name in the food service industry, Aramark Student Nutrition leverages its expertise to develop culinary solutions tailored to meet diverse customer needs and preferences. The organization is dedicated to maintaining high standards of food quality, safety, and presentation while adhering to operational excellence fundamentals and regulatory compliance. The inclusive culture at Aramark embraces equal employment opportunities and values diversity through nondiscriminatory policies related to race, color, religion, gender identity, disability, veteran status, and more.
The Executive Chef role at Aramark Student Nutrition is a salaried management position with a compensation range between $80,000 and $85,000. This leadership position involves overseeing chef managers and culinary staff to execute culinary operations that fulfill production, presentation, and service standards. The Executive Chef applies advanced culinary techniques in food preparation and ensures the final presentation meets the highest standards of quality and safety. This role requires a proactive leader who can plan, train, and coach culinary teams to deliver consistent, innovative, and customer-focused culinary experiences.
In addition to operational responsibilities, the Executive Chef manages the daily workflow through conducting team meetings, maintaining staff records such as training logs and performance evaluations, and fostering effective client and guest relationships. The position entails monitoring culinary trends and regional ingredient availability to enhance menu offerings and improve margin performance through efficient food and labor management. The Executive Chef must ensure compliance with food safety standards, Aramark’s SAFE food protocols, and occupational safety policies, thus safeguarding both employees and guests.
This role demands a thorough understanding of the supply chain and procurement processes to guarantee that authorized suppliers are used and food requisitions are accurately estimated. Equipment maintenance and proper operation are also critical components of this position. Ultimately, the Executive Chef contributes to Aramark’s mission by embracing continuous improvement, skill development, and adaptability to changing job duties, supporting the company’s commitments to employees, customers, and communities across the globe.
Established as a respected name in the food service industry, Aramark Student Nutrition leverages its expertise to develop culinary solutions tailored to meet diverse customer needs and preferences. The organization is dedicated to maintaining high standards of food quality, safety, and presentation while adhering to operational excellence fundamentals and regulatory compliance. The inclusive culture at Aramark embraces equal employment opportunities and values diversity through nondiscriminatory policies related to race, color, religion, gender identity, disability, veteran status, and more.
The Executive Chef role at Aramark Student Nutrition is a salaried management position with a compensation range between $80,000 and $85,000. This leadership position involves overseeing chef managers and culinary staff to execute culinary operations that fulfill production, presentation, and service standards. The Executive Chef applies advanced culinary techniques in food preparation and ensures the final presentation meets the highest standards of quality and safety. This role requires a proactive leader who can plan, train, and coach culinary teams to deliver consistent, innovative, and customer-focused culinary experiences.
In addition to operational responsibilities, the Executive Chef manages the daily workflow through conducting team meetings, maintaining staff records such as training logs and performance evaluations, and fostering effective client and guest relationships. The position entails monitoring culinary trends and regional ingredient availability to enhance menu offerings and improve margin performance through efficient food and labor management. The Executive Chef must ensure compliance with food safety standards, Aramark’s SAFE food protocols, and occupational safety policies, thus safeguarding both employees and guests.
This role demands a thorough understanding of the supply chain and procurement processes to guarantee that authorized suppliers are used and food requisitions are accurately estimated. Equipment maintenance and proper operation are also critical components of this position. Ultimately, the Executive Chef contributes to Aramark’s mission by embracing continuous improvement, skill development, and adaptability to changing job duties, supporting the company’s commitments to employees, customers, and communities across the globe.
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
