Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Career Development
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, with a commitment to delivering exceptional experiences to millions of guests every day across 15 countries. Known for its dedication to service rooted in purpose, Aramark strives to create positive impacts not only for its clients and customers but also for its employees, communities, and the planet. This company fosters an inclusive work environment where equal employment opportunity is a priority, ensuring diversity and fairness across all aspects of its operations. Aramark encourages professional growth, skill development, and empowerment of its team members to help them reach their full potential.
The Restaurant Executive Chef role at Aramark is a comprehensive management position that involves overseeing chef managers and hourly culinary staff within a dynamic food service environment. This leadership role requires culinary expertise combined with strong organizational and managerial skills to develop and execute innovative culinary solutions tailored to meet customer needs and preferences. The Executive Chef is responsible for maintaining high standards in culinary production, presentation, and service, ensuring that all food offerings consistently meet Aramark’s quality and safety benchmarks. This includes managing day-to-day culinary operations, coaching and training team members, and focusing on continual margin improvement through understanding and acting on performance data, inventory trends, and operational metrics.
The Executive Chef works closely with other departments to maintain the integrity of the Aramark food offer and align culinary practices with company policies, safety standards, and environmental requirements. This role demands proactive team leadership, including conducting meetings, managing staff records, rewarding performance, and developing effective client and guest relationships. The Executive Chef is also responsible for accurately estimating food consumption to optimize procurement and supply chain operations, ensuring compliance with authorized suppliers. With an emphasis on operational excellence, the Executive Chef applies the Food Framework meticulously to safeguard food quality and safety while driving business success through efficient culinary execution.
Aramark’s mission emphasizes the value of continuous learning and adaptability, recognizing that job responsibilities may evolve to meet business needs. This role is essential to advancing Aramark’s commitment to excellence in food service, creating great experiences for customers, and contributing positively to the wider community and environment. Candidates taking on this position are offered the opportunity to be part of a global company with a strong ethical foundation and a culture that values teamwork, innovation, and professional development.
The Restaurant Executive Chef role at Aramark is a comprehensive management position that involves overseeing chef managers and hourly culinary staff within a dynamic food service environment. This leadership role requires culinary expertise combined with strong organizational and managerial skills to develop and execute innovative culinary solutions tailored to meet customer needs and preferences. The Executive Chef is responsible for maintaining high standards in culinary production, presentation, and service, ensuring that all food offerings consistently meet Aramark’s quality and safety benchmarks. This includes managing day-to-day culinary operations, coaching and training team members, and focusing on continual margin improvement through understanding and acting on performance data, inventory trends, and operational metrics.
The Executive Chef works closely with other departments to maintain the integrity of the Aramark food offer and align culinary practices with company policies, safety standards, and environmental requirements. This role demands proactive team leadership, including conducting meetings, managing staff records, rewarding performance, and developing effective client and guest relationships. The Executive Chef is also responsible for accurately estimating food consumption to optimize procurement and supply chain operations, ensuring compliance with authorized suppliers. With an emphasis on operational excellence, the Executive Chef applies the Food Framework meticulously to safeguard food quality and safety while driving business success through efficient culinary execution.
Aramark’s mission emphasizes the value of continuous learning and adaptability, recognizing that job responsibilities may evolve to meet business needs. This role is essential to advancing Aramark’s commitment to excellence in food service, creating great experiences for customers, and contributing positively to the wider community and environment. Candidates taking on this position are offered the opportunity to be part of a global company with a strong ethical foundation and a culture that values teamwork, innovation, and professional development.
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
- requires oral, reading, and written communication skills
Job Qualifications
- 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
- 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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