Job Overview
Employment Type
Full-time
Hourly
Compensation
Salary
Range $120,000.00 - $140,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests every day across 15 countries. With a deep-rooted commitment to service, Aramark strives to make a positive impact for its employees, partners, communities, and planet. The company places a strong emphasis on fostering a diverse and inclusive work environment, providing equal employment opportunities regardless of race, color, religion, national origin, age, sex, gender identity, or any other characteristic protected by law. Aramark aims to develop its employees’ talents, fuel passions, and empower professional growth, making it an excellent place for career development. Its mission centers on doing great things together for colleagues and clients alike, promoting a sense of belonging and shared success.
The Executive Chef position at Fenway Park in Boston, MA, represents a high-level culinary management role within Aramark’s operations. This salaried role, offering compensation ranging between $120,000 and $140,000 annually, carries significant responsibility for overseeing chef managers and hourly culinary staff while ensuring that culinary production meets the highest standards of quality, presentation, and service. The Executive Chef is tasked with developing innovative culinary solutions that satisfy a wide range of customer and client tastes, reflecting both creativity and operational excellence. Key to the role is the application of advanced culinary techniques in food preparation, with a steadfast commitment to maintaining the integrity and safety of all food products in alignment with Aramark’s strict safety and quality standards.
In addition to managing and training culinary teams to adopt best practices and meet production targets, the Executive Chef leads efforts to optimize food and labor costs through careful monitoring of performance metrics, inventory trends, and procurement processes. The role requires not only culinary expertise but also strong leadership skills to coach, reward, and develop staff while fostering effective communication and team collaboration. Daily interactions with guests are part of the responsibility, supporting client-guest rapport to ensure satisfaction and build beneficial business relationships.
Operationally, the Executive Chef ensures adherence to Aramark’s operational excellence fundamentals, including waste management, standardized menus and recipes, and compliance with health and safety regulations. This role demands a thorough understanding of supply chain and procurement systems, ensuring all ingredients come from authorized suppliers to maintain quality standards.
Overall, this position is well-suited for an experienced culinary professional with at least 5-10 years of experience, including significant time in managerial roles, and a formal culinary education. Strong communication skills, multi-tasking abilities, and a capacity to simplify complex agendas for team success are essential. Joining Aramark in this role means becoming part of a company that encourages personal and professional growth while contributing to memorable culinary experiences in one of the most iconic sports venues in the United States, Fenway Park.
The Executive Chef position at Fenway Park in Boston, MA, represents a high-level culinary management role within Aramark’s operations. This salaried role, offering compensation ranging between $120,000 and $140,000 annually, carries significant responsibility for overseeing chef managers and hourly culinary staff while ensuring that culinary production meets the highest standards of quality, presentation, and service. The Executive Chef is tasked with developing innovative culinary solutions that satisfy a wide range of customer and client tastes, reflecting both creativity and operational excellence. Key to the role is the application of advanced culinary techniques in food preparation, with a steadfast commitment to maintaining the integrity and safety of all food products in alignment with Aramark’s strict safety and quality standards.
In addition to managing and training culinary teams to adopt best practices and meet production targets, the Executive Chef leads efforts to optimize food and labor costs through careful monitoring of performance metrics, inventory trends, and procurement processes. The role requires not only culinary expertise but also strong leadership skills to coach, reward, and develop staff while fostering effective communication and team collaboration. Daily interactions with guests are part of the responsibility, supporting client-guest rapport to ensure satisfaction and build beneficial business relationships.
Operationally, the Executive Chef ensures adherence to Aramark’s operational excellence fundamentals, including waste management, standardized menus and recipes, and compliance with health and safety regulations. This role demands a thorough understanding of supply chain and procurement systems, ensuring all ingredients come from authorized suppliers to maintain quality standards.
Overall, this position is well-suited for an experienced culinary professional with at least 5-10 years of experience, including significant time in managerial roles, and a formal culinary education. Strong communication skills, multi-tasking abilities, and a capacity to simplify complex agendas for team success are essential. Joining Aramark in this role means becoming part of a company that encourages personal and professional growth while contributing to memorable culinary experiences in one of the most iconic sports venues in the United States, Fenway Park.
Job Requirements
- Culinary degree required
- Minimum 5 years of management experience in culinary operations
- At least 5-10 years of culinary experience
- Strong leadership and team management skills
- Excellent communication skills both verbal and written
- Ability to multi-task and manage multiple priorities
- Knowledge of food safety and quality standards
- Ability to work in a fast-paced environment
- Commitment to compliance with health and safety regulations
Job Qualifications
- Requires at least 5-10 years of culinary experience
- At least 5 years in a management role preferred
- Requires a culinary degree
- 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
- 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
Expert Level (7+ years)
Job Location
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