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
Training and Development
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 across the world. Founded on a foundation of service and deeply rooted in a purpose-driven approach, Aramark strives to make a positive impact not only for its customers and partners but also within the communities it serves and the planet as a whole. The company is dedicated to fostering talent development, encouraging professional growth, and creating a work environment centered on respect, diversity, and equal opportunity. Aramark believes that every employee should have the freedom to contribute to all aspects of the company regardless of race, color, religion, national origin, age, sex, gender identity, sexual orientation, disability, or any other protected status according to applicable law. This commitment to inclusivity and excellence sets the stage for a rewarding career path for all employees.
The role of Executive Chef at Aramark is a senior management position tasked with overseeing the culinary operations to ensure the delivery of high-quality food products that meet customer needs and expectations. This leadership position includes managing chef managers and hourly culinary staff, driving the execution of culinary solutions, and aligning food preparation and service with the company's standards and the Executional Framework. The Executive Chef is pivotal in maintaining food quality, safety standards, and operational excellence across the board.
Responsibilities extend beyond simply cooking and include strategic oversight such as workforce training, coaching, rewarding performance, and facilitating communication within the culinary team. The position demands managing production, presentation, and service standards, ensuring operational and safety compliance, and working closely with clients and guests to foster strong relationships. A key focus of this role involves continuous improvement in margin performance by monitoring labor and food costs, optimizing ordering and inventory management, and guaranteeing the integrity of Aramark's culinary offerings. The Executive Chef is also responsible for maintaining accurate records related to staffing, training, shift operations, and performance data.
Moreover, the Executive Chef must stay current with regional culinary trends and ingredient availability to innovate and adapt the menu effectively. An understanding of supply chain management and procurement is essential, ensuring only authorized suppliers are used. The role requires a high level of food safety and quality assurance knowledge, operational compliance with health and safety regulations, and the ability to execute the Food Framework meticulously. By leading by example and fostering a collaborative, motivated team environment, the Executive Chef at Aramark plays a critical role in delivering exceptional food experiences while supporting Aramark's mission and values.
The role of Executive Chef at Aramark is a senior management position tasked with overseeing the culinary operations to ensure the delivery of high-quality food products that meet customer needs and expectations. This leadership position includes managing chef managers and hourly culinary staff, driving the execution of culinary solutions, and aligning food preparation and service with the company's standards and the Executional Framework. The Executive Chef is pivotal in maintaining food quality, safety standards, and operational excellence across the board.
Responsibilities extend beyond simply cooking and include strategic oversight such as workforce training, coaching, rewarding performance, and facilitating communication within the culinary team. The position demands managing production, presentation, and service standards, ensuring operational and safety compliance, and working closely with clients and guests to foster strong relationships. A key focus of this role involves continuous improvement in margin performance by monitoring labor and food costs, optimizing ordering and inventory management, and guaranteeing the integrity of Aramark's culinary offerings. The Executive Chef is also responsible for maintaining accurate records related to staffing, training, shift operations, and performance data.
Moreover, the Executive Chef must stay current with regional culinary trends and ingredient availability to innovate and adapt the menu effectively. An understanding of supply chain management and procurement is essential, ensuring only authorized suppliers are used. The role requires a high level of food safety and quality assurance knowledge, operational compliance with health and safety regulations, and the ability to execute the Food Framework meticulously. By leading by example and fostering a collaborative, motivated team environment, the Executive Chef at Aramark plays a critical role in delivering 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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