Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
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. The company is known for its commitment to quality, service, and sustainability, always striving to do great things for its employees, partners, communities, and the planet. Aramark offers a dynamic work environment where talent is nurtured, passions are fueled, and professional growth is prioritized. The organization promotes equal employment opportunities and fosters an inclusive culture where diversity is celebrated and every employee is empowered to contribute to their fullest potential. The company believes that a career should not only provide a paycheck but also a sense of purpose and belonging, supporting employees in their journey to achieve new challenges and success.
The Executive Chef role at Aramark is a key management position responsible for leading the culinary team, including chef managers and hourly culinary staff. This role focuses on developing and executing innovative culinary solutions that meet customer and client needs and tastes. The Executive Chef oversees culinary operations to ensure production, presentation, and service standards are met consistently. Additionally, the role involves applying advanced culinary techniques in food preparation and managing the final presentation and service of all food items. As a leader, the Executive Chef is responsible for training, coaching, and mentoring the culinary team to uphold best practices in food production and kitchen operations.
This position demands a strong focus on operational excellence, ensuring compliance with food safety, quality assurance standards, and occupational safety policies. The Executive Chef must effectively manage resources, including food and labor costs, to meet or exceed financial targets while maintaining high standards of quality. The role also requires building strong relationships with clients and guests through direct interaction and excellent service delivery. The Executive Chef plays a vital role in communicating regional culinary trends, ensuring the integrity of the Aramark food offering, and maintaining efficiency in daily menu execution.
In this dynamic role, the Executive Chef leads by example, fostering a positive work environment where employees are recognized and rewarded. Responsibilities include planning and executing team meetings, maintaining detailed staff records, and driving continuous improvement initiatives. The position emphasizes the importance of teamwork, leadership, and a passion for culinary excellence. Working at Aramark means embracing change and growth, with job duties evolving to meet company goals and customer expectations. This position is ideal for a seasoned culinary professional with management experience who is dedicated to delivering exceptional food experiences and driving operational success at a large-scale, service-oriented organization.
The Executive Chef role at Aramark is a key management position responsible for leading the culinary team, including chef managers and hourly culinary staff. This role focuses on developing and executing innovative culinary solutions that meet customer and client needs and tastes. The Executive Chef oversees culinary operations to ensure production, presentation, and service standards are met consistently. Additionally, the role involves applying advanced culinary techniques in food preparation and managing the final presentation and service of all food items. As a leader, the Executive Chef is responsible for training, coaching, and mentoring the culinary team to uphold best practices in food production and kitchen operations.
This position demands a strong focus on operational excellence, ensuring compliance with food safety, quality assurance standards, and occupational safety policies. The Executive Chef must effectively manage resources, including food and labor costs, to meet or exceed financial targets while maintaining high standards of quality. The role also requires building strong relationships with clients and guests through direct interaction and excellent service delivery. The Executive Chef plays a vital role in communicating regional culinary trends, ensuring the integrity of the Aramark food offering, and maintaining efficiency in daily menu execution.
In this dynamic role, the Executive Chef leads by example, fostering a positive work environment where employees are recognized and rewarded. Responsibilities include planning and executing team meetings, maintaining detailed staff records, and driving continuous improvement initiatives. The position emphasizes the importance of teamwork, leadership, and a passion for culinary excellence. Working at Aramark means embracing change and growth, with job duties evolving to meet company goals and customer expectations. This position is ideal for a seasoned culinary professional with management experience who is dedicated to delivering exceptional food experiences and driving operational success at a large-scale, service-oriented organization.
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
- 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
- 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
- responsible for 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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