Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $105,000.00
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 services and facilities management, proudly serving millions of guests daily across 15 countries worldwide. Known for its commitment to service and sustainability, Aramark unites employees under a shared purpose to create positive impacts for their communities, partners, and the environment. The company values diversity, equity, and inclusion, promoting equal employment opportunities without discrimination based on race, gender, age, disability, or other protected characteristics. Aramark fosters an empowering workplace culture where employees are encouraged to develop their talents, pursue their passions, and achieve professional growth.
The Executive Chef role at Aramark is a pivot... Show More
The Executive Chef role at Aramark is a pivot... Show More
Job Requirements
- Culinary degree or equivalent experience
- minimum 4 years of culinary management experience
- minimum 2 years in an Executive Chef role
- ability to multi-task
- strong communication skills
- knowledge of food preparation, safety, and quality standards
- leadership experience in culinary team management
- compliance with safety and health regulations
Job Qualifications
- At least 4 years of culinary management experience
- at least 2 years in an Executive Chef role
- culinary degree or equivalent experience
- advanced knowledge of food profession principles and practices
- experiential knowledge in managing people and problems
- strong oral, reading, and written communication skills
- ability to multi-task and simplify the agenda for the team
Job Duties
- Ensure culinary production aligns with Executional Framework
- ensure proper culinary standards and techniques for food preparation, presentation, and service
- manage culinary team including chef managers and hourly staff to maintain quality in food presentation
- train and manage culinary and kitchen employees using best practice food production techniques
- coach employees to create shared understanding of goals and methods
- reward and recognize employees
- plan and execute team meetings and daily huddles
- complete and maintain staff records including training, checklists, and performance data
- develop and maintain effective client and guest rapport
- interact directly with guests daily
- aggregate and communicate culinary and ingredient trends regionally
- deliver food and labor targets
- focus on margin improvement through performance metrics, data, order and inventory trends
- ensure efficient execution and delivery of culinary products in line with daily menu
- maintain food quality and safety standards
- comply with Operational Excellence fundamentals including managing waste, menus, recipes, and customer-driven labor standards
- understand and manage supply chain and procurement processes ensuring authorized suppliers
- implement Food Framework fully
- ensure accurate food consumption estimates for requisitions and purchases
- maintain proper equipment operation and maintenance
- comply with Aramark SAFE food and Quality Assurance standards and safety policies
- comply with all applicable policies, rules, and regulations including safety, health, wage, and hour laws
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: