Job Overview
Compensation
Type:
Salary
Rate:
Range $130,000.00 - $140,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in providing food and facilities management services across various industries, including education, healthcare, business, and sports venues. With operations in 15 countries, Aramark serves millions of guests every day, reflecting a deep commitment to service, community, and sustainability. The company is dedicated to fostering an inclusive work environment that promotes equal employment opportunities and values diverse backgrounds and perspectives. Aramark believes in empowering employees to develop their skills, pursue their passions, and achieve professional growth.
The National Account Senior Executive Chef position at Aramark is a high-level culinary leadership role that entails managing kitchen o... Show More
The National Account Senior Executive Chef position at Aramark is a high-level culinary leadership role that entails managing kitchen o... Show More
Job Requirements
- bachelor’s degree or equivalent experience
- 8+ years of culinary management experience
- ability to travel up to 60% of the time
- strong leadership skills
- excellent communication and interpersonal skills
- knowledge of food safety and sanitation standards
- ability to work in a fast-paced environment and adapt to changing responsibilities
Job Qualifications
- 8+ years of industry and culinary management experience
- requires a bachelor’s degree or equivalent experience
- ability to lead in a diverse environment with focus on client and customer services
- experience with control food and labor cost, demonstration cooking, menu development and pricing, and development of culinary team preferred
- P&L accountability and/or contract-managed service experience is desirable
Job Duties
- Train and lead kitchen personnel
- estimate food consumption and requisition or purchase food
- select and develop recipes as well as standardize production recipes to ensure consistent quality
- establish presentation techniques and quality standards
- plan and price menus
- ensure accurate equipment operation and maintenance
- ensure accurate safety and sanitation in the kitchen
- cook selected items no more than 20% of the time
- coordinate special catering events and offer culinary instruction or demonstrate culinary techniques
- directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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