Regional Executive Chef, Northeast Region - Collegiate Hospitality

Aramark is a global leader in food services, facilities management, and uniform services. The company proudly serves millions of guests daily across 15 countries, demonstrating a strong commitment to quality, innovation, and sustainability. Rooted deeply in a culture of service and united by its mission to do great things for each other, partners, communities, and the planet, Aramark offers a dynamic work environment where employees are empowered to grow professionally and personally. The company values diversity and inclusivity, ensuring equal employment opportunities for all individuals and fostering an environment free from discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, and other protected statuses. With a strong focus on employee development and community impact, Aramark is dedicated to helping its workforce reach their full potential while positively influencing the sectors it serves.

The Regional Executive Chef position at Aramark is a high-impact leadership role focused on providing culinary expertise and strategic direction for the Northeast region. This role demands up to 75% travel, as the chef will work closely with various regional, district, and account-specific teams to uphold and adapt culinary standards that cater to diverse client needs. The Regional Executive Chef is responsible for culinary leadership, training, menu planning, safety compliance, and supporting local kitchen teams to consistently deliver exceptional food quality and service. This includes coordinating special catering events and conducting culinary demonstrations or training sessions, which require outstanding communication and presentation skills.

This role is essential for maintaining the balance between company-wide culinary standards and regional adaptations, ensuring menus are both innovative and aligned with client expectations. The Executive Chef will also collaborate closely with the Regional Culinary Director and District Managers to address operational challenges and identify opportunities for culinary excellence. Candidates should be experienced in managing food and labor costs, menu development, and team leadership, ideally with P&L accountability or experience in contract-managed services. The ability to adapt to online systems and proficiency in Microsoft 365 apps is also important.

Aramark offers more than just a job; it offers a career path where culinary professionals can develop their skills, influence regional foodservice operations, and thrive within a supportive and inclusive culture. The company values employees who are flexible, innovative, and ready to meet evolving business needs, reflecting Aramark's dedication to continuous improvement and customer satisfaction.