Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Life insurance
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries around the world. The company takes pride in serving millions of guests every day, emphasizing a mission rooted in service and a strong commitment to diversity, inclusion, and equal employment opportunities. Aramark fosters a dynamic workplace where employees are encouraged to grow their talents, pursue their passions, and achieve their professional potential. Their values focus on doing great things for each other, their partners, communities, and the planet, making them a reputable employer in the service industry.
The Indianapolis Motor Speedway (IMS), an iconic venue known worldwide for the legendary Indy 500, is one of Aramark’s prominent locations where they provide exceptional culinary and hospitality services. IMS is a culinary powerhouse, hosting over 200 events each season, ranging from high-profile VIP plated dinners to large-scale, high-volume buffets. It spans a historic 100-acre property that attracts diverse clientele and guests. Aramark’s presence at IMS highlights their expertise in delivering superior food experiences in unique and demanding environments.
The Executive Chef role at Aramark IMS is a vital leadership position requiring strong culinary expertise and people management skills. This primarily on-site role involves overseeing the culinary operations, including managing a team of chef managers and hourly culinary staff. The Executive Chef is responsible for developing and implementing culinary strategies that meet customer and client preferences while maintaining high standards of food production, presentation, and service. This position demands an individual who can apply culinary techniques masterfully and ensure the consistency and quality of the food served.
In this capacity, the Executive Chef will manage day-to-day culinary operations, guaranteeing that all food preparation adheres to Aramark’s standards of safety, quality assurance, and operational excellence. The chef will conduct training for culinary and kitchen employees, fostering a culture of continuous improvement and operational best practices. Leadership responsibilities include guiding, coaching, and motivating the culinary team, recognizing employee contributions, and leading team meetings and daily briefings to ensure alignment with organizational goals.
A crucial component of the role involves building strong relationships with clients and guests, understanding and interpreting culinary trends, managing food and labor costs, and ensuring that all culinary products are delivered efficiently and effectively. The Executive Chef must maintain knowledge of supply chain and procurement processes, ensuring compliance with company policies and authorized supplier use. Operational safety and health regulations, as well as compliance with food safety standards, are paramount to this role.
This position requires a culinary professional with a deep understanding of the principles and practices within the food industry, along with strong communication skills and experience in managing people and complex situations. The Executive Chef must be capable of multi-tasking, simplifying agendas for clarity, and ensuring that all aspects of the culinary operation run smoothly. The role offers a unique opportunity to lead a high-performing team in one of the most prestigious sporting venues in the world, contributing to memorable food experiences that enhance the reputation of both Aramark and the Indianapolis Motor Speedway.
The Indianapolis Motor Speedway (IMS), an iconic venue known worldwide for the legendary Indy 500, is one of Aramark’s prominent locations where they provide exceptional culinary and hospitality services. IMS is a culinary powerhouse, hosting over 200 events each season, ranging from high-profile VIP plated dinners to large-scale, high-volume buffets. It spans a historic 100-acre property that attracts diverse clientele and guests. Aramark’s presence at IMS highlights their expertise in delivering superior food experiences in unique and demanding environments.
The Executive Chef role at Aramark IMS is a vital leadership position requiring strong culinary expertise and people management skills. This primarily on-site role involves overseeing the culinary operations, including managing a team of chef managers and hourly culinary staff. The Executive Chef is responsible for developing and implementing culinary strategies that meet customer and client preferences while maintaining high standards of food production, presentation, and service. This position demands an individual who can apply culinary techniques masterfully and ensure the consistency and quality of the food served.
In this capacity, the Executive Chef will manage day-to-day culinary operations, guaranteeing that all food preparation adheres to Aramark’s standards of safety, quality assurance, and operational excellence. The chef will conduct training for culinary and kitchen employees, fostering a culture of continuous improvement and operational best practices. Leadership responsibilities include guiding, coaching, and motivating the culinary team, recognizing employee contributions, and leading team meetings and daily briefings to ensure alignment with organizational goals.
A crucial component of the role involves building strong relationships with clients and guests, understanding and interpreting culinary trends, managing food and labor costs, and ensuring that all culinary products are delivered efficiently and effectively. The Executive Chef must maintain knowledge of supply chain and procurement processes, ensuring compliance with company policies and authorized supplier use. Operational safety and health regulations, as well as compliance with food safety standards, are paramount to this role.
This position requires a culinary professional with a deep understanding of the principles and practices within the food industry, along with strong communication skills and experience in managing people and complex situations. The Executive Chef must be capable of multi-tasking, simplifying agendas for clarity, and ensuring that all aspects of the culinary operation run smoothly. The role offers a unique opportunity to lead a high-performing team in one of the most prestigious sporting venues in the world, contributing to memorable food experiences that enhance the reputation of both Aramark and the Indianapolis Motor Speedway.
Job Requirements
- requires at least 4 years of culinary experience
- at least 2 years in a management role preferred
- culinary degree or equivalent experience required
- strong leadership and team management skills
- excellent communication and interpersonal skills
- ability to multitask and work in a fast-paced environment
- knowledge of food safety and quality assurance standards
- ability to train and develop staff
- proficiency in managing food and labor costs
- commitment to operational excellence and compliance with company policies
- ability to work primarily on-site at the Indianapolis Motor Speedway
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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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