Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
employee recognition programs
Job Description
Aramark is a global leader in providing food services, facilities management, and uniform services to various sectors including education, healthcare, business, and sports and entertainment. The company prides itself on delivering exceptional experiences to millions of guests every day across 15 countries worldwide. Rooted in service and united by a strong purpose, Aramark focuses on doing great things for its employees, partners, communities, and the planet. It is committed to fostering an inclusive workplace where all employees have equal opportunities and can participate freely in all aspects of the company without discrimination on any protected basis. The company encourages career development, empowering employees to grow professionally while pursuing their passions and new challenges within a supportive and dynamic environment.
The Executive Chef role at Aramark is a senior management position responsible for overseeing culinary operations and staff to ensure the delivery of high-quality food products that meet customer and client needs. This position requires the management of chef managers and hourly culinary employees to maintain production, presentation, and service standards. The Executive Chef is tasked with applying advanced culinary techniques in food preparation, ensuring adherence to safety and quality standards, and sustaining operational excellence throughout food service areas. They play a crucial part in the implementation of the Executional Framework and Food Framework, linking culinary production directly to established quality metrics and internal standards.
In this role, the Executive Chef is expected to lead by example, coaching and training employees in best practices, fostering team collaboration, and creating a shared understanding of goals and expectations. They handle important administrative duties such as maintaining staff records, completing training documentation, and overseeing performance evaluations. The job also involves business development through maintaining positive client and guest relationships, interacting daily with guests to gather feedback, and keeping abreast of current culinary and ingredient trends regionally to inform menu development.
The Executive Chef is also responsible for controlling food and labor costs to meet set targets and margins, ensuring efficient procurement and supply chain oversight with authenticated suppliers, and managing waste and inventory intelligently to optimize resource use. Compliance with Aramark’s SAFE food and Quality Assurance standards, occupational and environmental safety policies, and all applicable governmental regulations is mandatory, reinforcing a culture of safety and quality. This role demands a proactive and strategic approach to culinary leadership with a full understanding of operational and financial performance metrics, which directly impact the success and reputation of Aramark’s food service operations.
Overall, this position offers a challenging and rewarding opportunity for culinary professionals who have advanced skills and experience, including a culinary degree or equivalent, and who are willing to lead a team in delivering exceptional culinary experiences. The Executive Chef at Aramark not only shapes the culinary direction of its locations but also influences the overall dining experience for guests, reflecting Aramark’s commitment to excellence in every facet of its enterprise.
The Executive Chef role at Aramark is a senior management position responsible for overseeing culinary operations and staff to ensure the delivery of high-quality food products that meet customer and client needs. This position requires the management of chef managers and hourly culinary employees to maintain production, presentation, and service standards. The Executive Chef is tasked with applying advanced culinary techniques in food preparation, ensuring adherence to safety and quality standards, and sustaining operational excellence throughout food service areas. They play a crucial part in the implementation of the Executional Framework and Food Framework, linking culinary production directly to established quality metrics and internal standards.
In this role, the Executive Chef is expected to lead by example, coaching and training employees in best practices, fostering team collaboration, and creating a shared understanding of goals and expectations. They handle important administrative duties such as maintaining staff records, completing training documentation, and overseeing performance evaluations. The job also involves business development through maintaining positive client and guest relationships, interacting daily with guests to gather feedback, and keeping abreast of current culinary and ingredient trends regionally to inform menu development.
The Executive Chef is also responsible for controlling food and labor costs to meet set targets and margins, ensuring efficient procurement and supply chain oversight with authenticated suppliers, and managing waste and inventory intelligently to optimize resource use. Compliance with Aramark’s SAFE food and Quality Assurance standards, occupational and environmental safety policies, and all applicable governmental regulations is mandatory, reinforcing a culture of safety and quality. This role demands a proactive and strategic approach to culinary leadership with a full understanding of operational and financial performance metrics, which directly impact the success and reputation of Aramark’s food service operations.
Overall, this position offers a challenging and rewarding opportunity for culinary professionals who have advanced skills and experience, including a culinary degree or equivalent, and who are willing to lead a team in delivering exceptional culinary experiences. The Executive Chef at Aramark not only shapes the culinary direction of its locations but also influences the overall dining experience for guests, reflecting Aramark’s commitment to excellence in every facet of its enterprise.
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
- 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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