Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
Career development opportunities
flexible schedule
Job Description
Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day in 15 countries worldwide. The company is rooted in service and united by a strong purpose to do great things for its employees, partners, communities, and the planet. Known for fostering an inclusive and diverse workplace, Aramark values equal employment opportunities and respects all backgrounds, ensuring no discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or military status. With a commitment to nurturing talent and empowering professional growth, Aramark provides a dynamic career environment where employees can pursue new challenges, find a sense of belonging, and achieve their full potential. The culture emphasizes teamwork, innovation, and community impact, making Aramark not just a workplace but a platform for meaningful contributions and career development.
The Executive Chef role at Aramark in Worcester, MA, is a pivotal management position overseeing both chef managers and hourly culinary staff. This position is responsible for developing and executing culinary solutions tailored to meet customer tastes and client needs, ensuring high-quality food production, presentation, and service standards. The Executive Chef applies advanced culinary techniques to manage all aspects of food preparation and delivery. This role requires strong leadership to manage a culinary team effectively, including training, coaching, and rewarding employees to create a motivated and cohesive work environment.
The Executive Chef ensures culinary production aligns with the company’s Executional Framework and maintains proper culinary standards across all food preparation stages. Responsibilities include managing the daily operations of the culinary team, conducting meetings and daily huddles, and maintaining accurate staff records such as training logs and performance data. The role also involves fostering positive relations with clients and guests to build mutually beneficial business relationships, providing direct guest interaction to enhance the dining experience.
This position demands a strategic focus on achieving food and labor targets while continuously improving margins through data analysis and inventory management. The Executive Chef maintains the integrity of Aramark’s standard food offerings, upholding food quality and safety protocols strictly. Compliance with Operational Excellence fundamentals, such as managing waste, adhering to standard menus and recipes, and managing labor standards based on customer-driven menus, is essential.
Understanding the end-to-end supply chain and procurement processes is crucial, ensuring only authorized suppliers are used. The Executive Chef is responsible for the operational excellence of kitchen equipment, ensuring it functions correctly and is well maintained. Additionally, the role upholds compliance with Aramark's SAFE food standards, quality assurance policies, and occupational and environmental safety regulations.
This leadership role requires adaptability and a commitment to continuous learning, as job duties may evolve to meet organizational needs. The successful candidate will be a dynamic culinary professional with a passion for excellence in culinary arts and a proven ability to lead and inspire a team, ensuring exceptional food experiences while supporting Aramark’s mission and values.
The Executive Chef role at Aramark in Worcester, MA, is a pivotal management position overseeing both chef managers and hourly culinary staff. This position is responsible for developing and executing culinary solutions tailored to meet customer tastes and client needs, ensuring high-quality food production, presentation, and service standards. The Executive Chef applies advanced culinary techniques to manage all aspects of food preparation and delivery. This role requires strong leadership to manage a culinary team effectively, including training, coaching, and rewarding employees to create a motivated and cohesive work environment.
The Executive Chef ensures culinary production aligns with the company’s Executional Framework and maintains proper culinary standards across all food preparation stages. Responsibilities include managing the daily operations of the culinary team, conducting meetings and daily huddles, and maintaining accurate staff records such as training logs and performance data. The role also involves fostering positive relations with clients and guests to build mutually beneficial business relationships, providing direct guest interaction to enhance the dining experience.
This position demands a strategic focus on achieving food and labor targets while continuously improving margins through data analysis and inventory management. The Executive Chef maintains the integrity of Aramark’s standard food offerings, upholding food quality and safety protocols strictly. Compliance with Operational Excellence fundamentals, such as managing waste, adhering to standard menus and recipes, and managing labor standards based on customer-driven menus, is essential.
Understanding the end-to-end supply chain and procurement processes is crucial, ensuring only authorized suppliers are used. The Executive Chef is responsible for the operational excellence of kitchen equipment, ensuring it functions correctly and is well maintained. Additionally, the role upholds compliance with Aramark's SAFE food standards, quality assurance policies, and occupational and environmental safety regulations.
This leadership role requires adaptability and a commitment to continuous learning, as job duties may evolve to meet organizational needs. The successful candidate will be a dynamic culinary professional with a passion for excellence in culinary arts and a proven ability to lead and inspire a team, ensuring exceptional food experiences while supporting Aramark’s mission and values.
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
- 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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