Executive Chef - University of Pennsylvania Athletics

Collingswood, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

employee recognition programs

Job Description

Aramark Sports & Entertainment is a division of Aramark, a global leader in food service, facilities management, and uniform services. With a presence in 15 countries and a commitment to exceptional service, Aramark proudly serves millions of guests every day across a wide range of industries including sports venues, educational institutions, and entertainment facilities. The organization is dedicated to creating memorable experiences through quality culinary offerings and outstanding customer service. Aramark's mission centers on delivering great things for its employees, partners, communities, and the planet, emphasizing inclusivity, equal employment opportunities, and a positive work environment.

The Executive Chef role at the University of Pennsylvania Athletics, managed by Aramark Sports & Entertainment, is a pivotal leadership position responsible for overseeing the culinary operations within this prestigious university's athletic department. The position involves managing a team of chef managers and hourly culinary staff to deliver innovative and high-quality culinary solutions that meet the tastes and needs of customers and clients. This role demands expertise in culinary techniques, food preparation, presentation, and service, while also ensuring adherence to operational excellence and safety standards. The Executive Chef plays a critical role in shaping the culinary experience by maintaining food quality, managing production standards, and optimizing labor and food costs.

As an Executive Chef, you will be deeply involved in leading and training culinary staff, fostering a culture of collaboration, recognition, and continuous improvement. You will execute the Executional Framework to guarantee that culinary production aligns with organizational goals and customer expectations. Managing inventories, ensuring compliance with food safety and occupational standards, and maintaining strong client and guest relationships are integral to this role. Additionally, you will actively participate in daily operations, team meetings, and communicate regional culinary trends to keep the offerings fresh and competitive.

Aramark encourages ongoing skill development, adaptability, and innovative thinking, making this role ideal for culinary professionals who are passionate about leadership, quality food service, and delivering unparalleled customer experiences in a dynamic environment. This position offers the opportunity to work within a renowned university athletics program and be part of a globally recognized food service company committed to employee growth and sustainability. Applicants should expect a rewarding career path with possibilities for professional advancement and a supportive work environment.

Job Requirements

Requires at least 4 years of culinary experience
requires a culinary degree or equivalent experience
at least 2 years in a management role preferred
requires advanced knowledge of culinary principles and practices
requires oral, reading, and written communication skills
ability to multi-task
ability to simplify the agenda for the team

Job Qualifications

Culinary degree or equivalent experience
at least 4 years of culinary experience
at least 2 years in a management role preferred
ability to multi-task
ability to simplify the agenda for the team
advanced knowledge of principles and practices within the food profession
experiential knowledge in management of people and problems
oral, reading, and written communication skills

Job Duties

Ensure culinary production connects to the Executional Framework
ensure proper culinary standards and techniques for food preparation including production, presentation, and service standards
manage a culinary team including chef managers and hourly staff to ensure quality in final food presentation
train and manage culinary and kitchen employees on 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, shift checklists, and performance data
develop and maintain effective client and guest relationships
interact directly with guests daily
aggregate and communicate regional culinary and ingredient trends
deliver food and labor targets
focus on margin improvement through understanding performance metrics, data, order, and inventory trends
ensure efficient execution and delivery of culinary products per daily menu
maintain integrity of standard Aramark food offerings and ensure food quality and safety
comply fully with Operational Excellence fundamentals managing waste, menus, recipes, and ingredients
understand supply chain and procurement processes
implement Food Framework
ensure accuracy of estimated food consumption for requisitions and food purchases
ensure proper equipment operation and maintenance
ensure compliance with Aramark SAFE food and quality assurance standards and occupational safety policies
comply with all applicable policies, rules, and regulations including safety, health, wage, and hour regulations