Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Life insurance
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries worldwide. With a strong commitment to service and rooted in a purpose-driven culture, Aramark focuses on delivering exceptional experiences to its customers, partners, and communities. The company fosters a diverse and inclusive workplace where every employee is valued and respected, promoting equal employment opportunities across all levels. Aramark believes in nurturing careers by developing employees' talents, fueling their passions, and empowering their professional growth through continuous learning and development opportunities. This approach motivates its workforce to contribute meaningfully to the organization while advancing their own aspirations in a supportive environment.
The Executive Chef role at Aramark is a pivotal management position responsible for overseeing all culinary operations within assigned locations. This role involves supervising chef managers and hourly culinary staff, ensuring that food preparation, presentation, and service meet the highest standards of quality and safety. The Executive Chef develops and executes culinary solutions tailored to meet customer preferences and evolving food trends, fostering an environment of culinary excellence. In this leadership position, the Executive Chef plays a critical role in training and coaching culinary team members, promoting best food production practices, and maintaining operational excellence in line with Aramark’s Food Framework and safety standards. The Executive Chef also manages labor and food costs, ensuring efficient resource use to meet business goals related to margin improvement and customer satisfaction. This comprehensive responsibility includes managing inventory, ensuring compliance with food safety regulations, optimizing workflows, and engaging directly with guests to create memorable dining experiences. Collaboration with other departments and fostering positive client relationships are key aspects of this role, which requires a blend of culinary expertise, business acumen, and strong leadership qualities. Aramark’s culture encourages innovation and adaptability in this position, offering the Executive Chef opportunities to drive culinary strategy and lead a motivated team towards delivering superior food service outcomes consistently.
The Executive Chef role at Aramark is a pivotal management position responsible for overseeing all culinary operations within assigned locations. This role involves supervising chef managers and hourly culinary staff, ensuring that food preparation, presentation, and service meet the highest standards of quality and safety. The Executive Chef develops and executes culinary solutions tailored to meet customer preferences and evolving food trends, fostering an environment of culinary excellence. In this leadership position, the Executive Chef plays a critical role in training and coaching culinary team members, promoting best food production practices, and maintaining operational excellence in line with Aramark’s Food Framework and safety standards. The Executive Chef also manages labor and food costs, ensuring efficient resource use to meet business goals related to margin improvement and customer satisfaction. This comprehensive responsibility includes managing inventory, ensuring compliance with food safety regulations, optimizing workflows, and engaging directly with guests to create memorable dining experiences. Collaboration with other departments and fostering positive client relationships are key aspects of this role, which requires a blend of culinary expertise, business acumen, and strong leadership qualities. Aramark’s culture encourages innovation and adaptability in this position, offering the Executive Chef opportunities to drive culinary strategy and lead a motivated team towards delivering superior food service outcomes consistently.
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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