Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,500.00 - $95,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests daily across 15 countries. Founded on the principles of service and purpose, Aramark is committed to delivering exceptional culinary and facility solutions while fostering positive impacts for its employees, partners, communities, and the environment. With a strong emphasis on diversity, equity, and inclusive practices, Aramark ensures an equal employment opportunity environment, respecting a wide range of individual characteristics protected by law.
As an established company in the food service and hospitality sector, Aramark offers dynamic career opportunities designed to empower professionals at every stage. Its culture emphasizes ongoing talent development, professional growth, and creating a workplace where employees feel a true sense of belonging. The company nurtures a collaborative setting where innovation and dedication to quality service come together to create memorable guest experiences. Aramark's commitment extends beyond the workplace to social responsibility and sustainable practices that benefit the planet and communities it serves.
The Executive Chef role at Aramark is a pivotal management position within the culinary division, charged with oversight and leadership of chef managers and hourly culinary staff. This position requires the development and execution of a broad spectrum of culinary solutions tailored to meet diverse customer needs and flavor preferences. The Executive Chef must ensure that culinary operations align with established production, presentation, and service standards while continuously elevating the guest dining experience.
The successful Executive Chef will apply advanced culinary techniques to both food preparation and presentation, demonstrating strong leadership capabilities by managing a team committed to culinary excellence. Responsibility includes mentoring and training staff in best food production practices, creating a culture of high performance and accountability. The role also demands close attention to quality assurance, food safety standards, and operational compliance, maintaining the integrity of Aramark’s food offerings.
Furthermore, the Executive Chef will manage all culinary production aspects, from inventory and procurement to labor efficiency, ensuring targets for food quality, cost control, and customer satisfaction are consistently met. They will stay abreast of regional culinary trends and ingredient innovations to keep menus fresh and competitive. Daily interaction with guests and clients forms a critical component of this role, enhancing rapport and adjusting services to maximize satisfaction.
This role requires a strong commitment to operational excellence fundamentals, including waste management, recipe standardization, and supply chain oversight, which ensures that only authorized and approved suppliers support the culinary program. The Executive Chef also upholds employee safety protocols, environmental safety policies, and labor regulations, maintaining a safe and compliant kitchen environment.
By embracing Aramark’s mission and values, the Executive Chef contributes to a shared vision of quality, sustainability, and exceptional service, helping create a workplace culture that motivates and rewards team members for their contributions. This management position is ideal for a culinary professional with proven leadership experience, a passion for innovation, and a dedication to nurturing culinary talent while delivering outstanding food and customer experiences.
As an established company in the food service and hospitality sector, Aramark offers dynamic career opportunities designed to empower professionals at every stage. Its culture emphasizes ongoing talent development, professional growth, and creating a workplace where employees feel a true sense of belonging. The company nurtures a collaborative setting where innovation and dedication to quality service come together to create memorable guest experiences. Aramark's commitment extends beyond the workplace to social responsibility and sustainable practices that benefit the planet and communities it serves.
The Executive Chef role at Aramark is a pivotal management position within the culinary division, charged with oversight and leadership of chef managers and hourly culinary staff. This position requires the development and execution of a broad spectrum of culinary solutions tailored to meet diverse customer needs and flavor preferences. The Executive Chef must ensure that culinary operations align with established production, presentation, and service standards while continuously elevating the guest dining experience.
The successful Executive Chef will apply advanced culinary techniques to both food preparation and presentation, demonstrating strong leadership capabilities by managing a team committed to culinary excellence. Responsibility includes mentoring and training staff in best food production practices, creating a culture of high performance and accountability. The role also demands close attention to quality assurance, food safety standards, and operational compliance, maintaining the integrity of Aramark’s food offerings.
Furthermore, the Executive Chef will manage all culinary production aspects, from inventory and procurement to labor efficiency, ensuring targets for food quality, cost control, and customer satisfaction are consistently met. They will stay abreast of regional culinary trends and ingredient innovations to keep menus fresh and competitive. Daily interaction with guests and clients forms a critical component of this role, enhancing rapport and adjusting services to maximize satisfaction.
This role requires a strong commitment to operational excellence fundamentals, including waste management, recipe standardization, and supply chain oversight, which ensures that only authorized and approved suppliers support the culinary program. The Executive Chef also upholds employee safety protocols, environmental safety policies, and labor regulations, maintaining a safe and compliant kitchen environment.
By embracing Aramark’s mission and values, the Executive Chef contributes to a shared vision of quality, sustainability, and exceptional service, helping create a workplace culture that motivates and rewards team members for their contributions. This management position is ideal for a culinary professional with proven leadership experience, a passion for innovation, and a dedication to nurturing culinary talent while delivering outstanding food and customer experiences.
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
- 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
- Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
- Develop and maintain effective client and guest rapport for mutually beneficial business relationships
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Responsible for delivering food and labor targets
- Consistent focus on margin improvement including understanding performance metrics, data, order, and inventory trends
- Ensure efficient execution and delivery of all culinary products in line with the daily menu
- Maintain integrity of the standard Aramark food offer including always maintaining food quality and safety of items
- Full compliance with Operational Excellence fundamentals managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
- Understand end-to-end supply chain and procurement process and systems ensuring only authorized suppliers are used
- Full knowledge and implementation of the Food Framework
- Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
- Ensure proper equipment operation and maintenance
- Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
- Comply with all applicable policies, rules and regulations including but not limited to those relating to safety, health, wage and hour
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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