Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,500.00 - $95,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Life insurance
Disability insurance
Job Description
Aramark is a global leader in food services and facilities management, proudly serving millions of guests every day across 15 countries. Rooted in service and united by a clear purpose, Aramark strives to deliver exceptional experiences while fostering a culture that respects individual talents, nurtures professional growth, and embraces diversity and inclusion. The company operates in various sectors including education, healthcare, business, and sports and leisure, providing tailored culinary and facility solutions that meet the unique needs of its partners and communities.
The Executive Chef position at Arizona State University, managed by Aramark, is a key leadership role responsible for overseeing a dynamic culinary team that includes chef managers and hourly culinary staff. This management position is focused on developing and executing diverse culinary solutions designed to satisfy customer preferences and culinary trends. The Executive Chef is entrusted with ensuring that culinary operations align with the highest standards of production, presentation, and service, upholding food quality and safety while managing resources effectively.
This role requires a seasoned culinary professional who can apply advanced culinary techniques from food preparation to the final presentation and service. The Executive Chef leads with a focus on mentoring and training the culinary team to adopt best practices and maintain consistent quality in all food products. A significant component of this role is the ability to manage labor and food costs, contributing to margin improvement and ensuring operational efficiency. The Executive Chef also plays a vital part in fostering positive guest interactions, building client rapport, and staying abreast of regional culinary trends to keep offerings fresh and appealing.
In addition to hands-on culinary responsibilities, the Executive Chef ensures compliance with corporate standards such as Aramark's SAFE food and quality assurance protocols, occupational safety policies, and regulatory requirements related to health, safety, wage, and hour laws. This comprehensive management role involves administrative duties including maintaining training records, performance data, and staffing documentation. The Executive Chef also supports operational excellence by managing waste, standard menus, recipes, and ingredient procurement, ensuring using only authorized suppliers to maintain product integrity.
Joining Aramark as an Executive Chef at Arizona State University is an opportunity to grow professionally in a supportive and innovative environment. The position encourages leadership, creativity, and teamwork to deliver exceptional culinary experiences while making a positive impact on both employees and customers. Aramark values ongoing development and adaptability, highlighting that duties may evolve as needed to meet changing business demands and personal growth objectives. If you are an experienced culinary leader passionate about excellence and culinary innovation, this role offers a fulfilling career path within a respected global company.
The Executive Chef position at Arizona State University, managed by Aramark, is a key leadership role responsible for overseeing a dynamic culinary team that includes chef managers and hourly culinary staff. This management position is focused on developing and executing diverse culinary solutions designed to satisfy customer preferences and culinary trends. The Executive Chef is entrusted with ensuring that culinary operations align with the highest standards of production, presentation, and service, upholding food quality and safety while managing resources effectively.
This role requires a seasoned culinary professional who can apply advanced culinary techniques from food preparation to the final presentation and service. The Executive Chef leads with a focus on mentoring and training the culinary team to adopt best practices and maintain consistent quality in all food products. A significant component of this role is the ability to manage labor and food costs, contributing to margin improvement and ensuring operational efficiency. The Executive Chef also plays a vital part in fostering positive guest interactions, building client rapport, and staying abreast of regional culinary trends to keep offerings fresh and appealing.
In addition to hands-on culinary responsibilities, the Executive Chef ensures compliance with corporate standards such as Aramark's SAFE food and quality assurance protocols, occupational safety policies, and regulatory requirements related to health, safety, wage, and hour laws. This comprehensive management role involves administrative duties including maintaining training records, performance data, and staffing documentation. The Executive Chef also supports operational excellence by managing waste, standard menus, recipes, and ingredient procurement, ensuring using only authorized suppliers to maintain product integrity.
Joining Aramark as an Executive Chef at Arizona State University is an opportunity to grow professionally in a supportive and innovative environment. The position encourages leadership, creativity, and teamwork to deliver exceptional culinary experiences while making a positive impact on both employees and customers. Aramark values ongoing development and adaptability, highlighting that duties may evolve as needed to meet changing business demands and personal growth objectives. If you are an experienced culinary leader passionate about excellence and culinary innovation, this role offers a fulfilling career path within a respected global company.
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
- This 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
- This includes experiential knowledge required for management of people and or problems
- Requires oral reading and written communication skills
Job Duties
- Ensure culinary production appropriately connects to the Executional Framework
- Ensure proper culinary standards and techniques are in place 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 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
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