Job Overview
Employment Type
Full-time
Compensation
Salary
Range $67,100.00 - $92,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries worldwide. With a deep-rooted commitment to service, Aramark aims to create meaningful and positive experiences for its customers, partners, communities, and the planet. Recognized for its dedication to diversity, equity, and inclusion, Aramark fosters a workplace that values equal employment opportunities and supports employees from all backgrounds. This commitment is foundational to the company's culture, ensuring every team member can participate fully and thrive. Aramark is not just a workplace but a dynamic environment where employees are empowered to develop their talents, pursue their passions, and grow professionally within a company dedicated to making a tangible impact globally.
The Executive Chef role at Aramark is a critical management position responsible for overseeing culinary teams, including chef managers and hourly culinary staff. This role focuses on developing and executing innovative culinary solutions that meet the diverse tastes and needs of customers and clients. The Executive Chef ensures that culinary operations meet high standards of production, presentation, and service. By applying advanced culinary techniques, the Executive Chef guides the preparation and final presentation of food, enhancing guest satisfaction and maintaining the company’s commitment to quality.
As an Executive Chef, you will manage a diverse culinary team, fostering a culture of excellence and continuous improvement. Training, coaching, and motivating staff to adhere to best practices in food production and safety are paramount to this role. You will lead the culinary team through planning and executing meetings and daily huddles while managing all staff records, including training and performance data. Building strong relationships with clients and guests is essential, as is staying attuned to regional culinary trends and ingredient innovations to keep the menu fresh and appealing.
Additionally, the Executive Chef plays a crucial role in meeting budgetary goals by managing food and labor costs, monitoring performance metrics, order processing, and inventory trends. Maintaining food quality and safety standards in compliance with Aramark's operational excellence and SAFE policies is a priority. This role requires a deep understanding of supply chain processes, procurement systems, and adherence to authorized suppliers, ensuring operational integrity and efficiency.
The position requires ensuring all culinary operations align with Aramark’s Food Framework and Operational Excellence fundamentals, with a focus on waste management and standardized menu execution. The Executive Chef also assures proper operation and maintenance of kitchen equipment, compliance with occupational safety policies, and adherence to all applicable labor regulations. Commitment to continuous improvement and adaptability to evolving job duties underscore the dynamic environment at Aramark, where your leadership directly contributes to delivering exceptional culinary experiences to guests every day.
The Executive Chef role at Aramark is a critical management position responsible for overseeing culinary teams, including chef managers and hourly culinary staff. This role focuses on developing and executing innovative culinary solutions that meet the diverse tastes and needs of customers and clients. The Executive Chef ensures that culinary operations meet high standards of production, presentation, and service. By applying advanced culinary techniques, the Executive Chef guides the preparation and final presentation of food, enhancing guest satisfaction and maintaining the company’s commitment to quality.
As an Executive Chef, you will manage a diverse culinary team, fostering a culture of excellence and continuous improvement. Training, coaching, and motivating staff to adhere to best practices in food production and safety are paramount to this role. You will lead the culinary team through planning and executing meetings and daily huddles while managing all staff records, including training and performance data. Building strong relationships with clients and guests is essential, as is staying attuned to regional culinary trends and ingredient innovations to keep the menu fresh and appealing.
Additionally, the Executive Chef plays a crucial role in meeting budgetary goals by managing food and labor costs, monitoring performance metrics, order processing, and inventory trends. Maintaining food quality and safety standards in compliance with Aramark's operational excellence and SAFE policies is a priority. This role requires a deep understanding of supply chain processes, procurement systems, and adherence to authorized suppliers, ensuring operational integrity and efficiency.
The position requires ensuring all culinary operations align with Aramark’s Food Framework and Operational Excellence fundamentals, with a focus on waste management and standardized menu execution. The Executive Chef also assures proper operation and maintenance of kitchen equipment, compliance with occupational safety policies, and adherence to all applicable labor regulations. Commitment to continuous improvement and adaptability to evolving job duties underscore the dynamic environment at Aramark, where your leadership directly contributes to delivering exceptional culinary experiences to guests every day.
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
- This includes experiential knowledge required for management of people and/or problems
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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