Executive Chef - RWJBH New Brunswick

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. With a strong foundation rooted in service and a united purpose, Aramark strives to do great things for its employees, partners, communities, and the planet. Aramark believes that every employee deserves equal opportunity and an inclusive environment free from discrimination based on race, color, religion, national origin, age, gender, disability, sexual orientation, or any other characteristic protected by law. Committed to fostering professional growth and enabling employees to reach their full potential, Aramark offers a supportive workplace that encourages talent development and passion pursuit. Through its comprehensive benefits program and a focus on employee well-being, Aramark continues to be recognized as a great place to work.

The Executive Chef role at Aramark is a critical management position responsible for overseeing chef managers and hourly culinary staff. This leadership role encompasses the development and execution of innovative culinary solutions strategically designed to meet diverse customer and client tastes and requirements. The Executive Chef ensures that all culinary operations align with the company's Executional Framework, maintaining high standards for food production, presentation, and service. As a key player in the culinary team, the Executive Chef applies advanced culinary techniques in food preparation and champions the final presentation and service quality of all food items. This role requires a blend of hands-on culinary expertise and strong management skills to train, coach, and inspire culinary staff to deliver excellence consistently.

In addition to operational oversight, the Executive Chef is responsible for managing the quality and efficiency of food production processes, ensuring compliance with Aramark's rigorous SAFE food and Quality Assurance standards as well as occupational and environmental safety policies. Essential duties include ensuring adherence to standard recipes, maintaining ingredient and waste management practices, and understanding the end-to-end supply chain and procurement processes to certify that only authorized suppliers are utilized. The Executive Chef also drives financial performance by meeting food and labor targets, focusing on margin improvement through close monitoring of performance metrics, inventory trends, and order accuracy.

As a leader, the Executive Chef fosters a positive team environment by planning and conducting team meetings, recognizing and rewarding employee achievements, and maintaining detailed records including training, shift checklists, and performance data. Daily interaction with guests to gather feedback and build strong client and guest rapport is a vital part of the role, contributing to mutually beneficial business relationships.

This position offers a competitive salary range of $90,000 to $100,000 and includes comprehensive benefit programs such as medical, dental, vision, retirement savings plans like 401(k), paid parental leave, disability coverage, and work/life resources. The Executive Chef position does not have a predetermined application window and will remain open until the selection of a qualified candidate. The role demands a commitment to quality, safety, and innovation, making it an excellent opportunity for culinary professionals seeking to grow within a respected global services company.