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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $120,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid parental leave
Disability Coverage
Paid Time Off
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of customers daily across 15 countries. With a commitment to service excellence and sustainability, Aramark strives to create meaningful experiences for its customers, employees, and communities. The company's mission is rooted in service and united by purpose, aiming to foster an inclusive workplace that values diversity and equal opportunity for all employees. Aramark provides comprehensive benefits and development opportunities to help its workforce grow both professionally and personally, promoting a culture of innovation and continuous improvement.
The Senior Executive Chef role at... Show More
The Senior Executive Chef role at... Show More
Job Requirements
- Bachelor's degree or equivalent experience
- minimum of 8 years of culinary management experience
- strong leadership skills in a diverse environment
- prior experience with food and labor cost control
- experience in menu development and pricing
- knowledge of safety and sanitation standards
- excellent communication and mentoring abilities
Job Qualifications
- Bachelor's degree or equivalent experience
- 8+ years of industry and culinary management experience
- ability to lead in a diverse environment with focus on client and customer services
- previous experience with controlling food and labor costs
- previous experience with demonstration cooking
- previous experience with menu development and pricing
- previous experience with culinary team development
- P&L accountability experience desirable
- contract-managed service experience 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 technique and quality standards
- plan and price menus
- ensure accurate equipment operation and maintenance
- ensure accurate safety and sanitation in kitchen
- cook selected items no more than 20% of the time
- coordinate special catering events and may offer culinary instruction and/or demonstrate culinary techniques
- directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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