Executive Chef - Collegiate Hospitality

Cleveland, OH, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $900,000.00 - $102,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries worldwide. Known for its unwavering commitment to service, Aramark focuses on creating positive impacts for its employees, partners, communities, and the planet. The company fosters an inclusive work environment that values diversity, equal opportunity, and personal and professional growth. With a mission rooted in service and united by purpose, Aramark encourages employees to develop their talents, pursue their passions, and advance their careers in a supportive and empowering setting. Whether seeking a new challenge, a sense of belonging, or a rewarding workplace, Aramark strives to help every individual achieve their full potential and contribute meaningfully to the organization and society.

The Executive Chef position at Aramark is a dynamic management role overseeing both chef managers and hourly culinary staff. This leadership role is pivotal in developing and executing innovative culinary solutions that cater to diverse customer needs and tastes. The Executive Chef is responsible for ensuring that culinary production meets the highest standards of quality, presentation, and service while adhering to strict food safety and operational excellence protocols. This role demands a strategic mindset, culinary expertise, and strong team management skills to inspire, train, and coach kitchen staff in best practices and operational efficiency.

This opportunity is unique in that it supports future hiring needs throughout a broader geographic region rather than being attached to a specific location. Candidates who are flexible and open to relocation within the region will receive preference, as placements will vary based on evolving business demands. The compensation for this role ranges from $75,000 to $85,000 annually, reflecting Aramark's commitment to offering competitive and fair salary packages.

In addition to salary, Aramark offers comprehensive benefits including medical, dental, and vision insurance, along with valuable work/life resources. Employees may also receive access to retirement savings plans such as 401(k), paid time off including parental leave, and disability coverage. These benefits vary depending on location, employee eligibility, and legal requirements, ensuring personalized support for workforce well-being.

The Executive Chef will be deeply involved in daily operations, interacting directly with guests, managing production and inventory, ensuring compliance with food safety standards, and driving continuous improvements in kitchen performance. The role includes managing and motivating culinary teams, maintaining client and guest rapport, and delivering on food and labor budgets. By understanding thematic culinary and ingredient trends regionally and maintaining integrity in food quality and presentation standards, the Executive Chef at Aramark plays a crucial role in delivering exceptional dining experiences that align with Aramark's broader customer service ethos. This position offers a rewarding career path for culinary professionals seeking to leverage their expertise in a vibrant, mission-driven company dedicated to innovation and excellence in hospitality.

Job Requirements

Culinary degree or equivalent experience
Minimum 4 years of culinary experience
At least 2 years in a management or supervisory role preferred
Strong multitasking abilities
Excellent communication skills
Knowledge of food safety and sanitation standards
Ability to lead and motivate a diverse culinary team
Flexibility to relocate within the region
Ability to manage budgets and control costs
Proficiency in inventory and supply chain management

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