Senior Executive Chef

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $90,000.00 - $120,000.00
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Work Schedule

Standard Hours
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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 Aramark is a key leadership position responsible for overseeing and coordinating all culinary activities within the kitchen. This position involves directly supervising kitchen personnel, managing food procurement, maintaining quality and presentation standards, and ensuring adherence to safety and sanitation regulations. The Senior Executive Chef is tasked with training and leading the culinary team, developing and standardizing recipes, and planning and pricing menus to align with the company's quality and financial goals. The role also includes responsibilities for equipment operation and maintenance, as well as coordinating special catering events and providing culinary instruction when needed.

Employees in this role are expected to contribute by cooking select menu items, not exceeding 20% of their time, emphasizing their leadership and management focus. The Senior Executive Chef plays a critical role in hiring, mentoring, conducting performance reviews, and facilitating pay increases for the kitchen team, ensuring a high-performing and motivated workforce. This leadership position requires a strong ability to lead in a diverse environment with a customer-service-oriented mindset.

Aramark offers a competitive salary for this position with an hourly rate or salary range from $90,000 to $120,000. The company also provides comprehensive benefits including medical, dental, vision coverage, retirement savings plans such as a 401(k), and paid time off including parental leave and disability coverage. Benefits availability may vary based on location and employee eligibility.

Working as a Senior Executive Chef at Aramark means being part of a company that values development and innovation, where job duties may evolve to meet business needs. Aramark is committed to equal employment opportunities and complies with all applicable laws concerning non-discrimination and fair hiring practices. This role offers a meaningful career opportunity for experienced culinary leaders looking to make a positive impact through exceptional food service and leadership.

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)


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