Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career Development
employee recognition programs
Work-life balance
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, dedicated to delivering innovative solutions that enhance experiences and create lasting impressions. Operating in 15 countries worldwide, Aramark proudly serves millions of guests every day across various industries including education, healthcare, business, sports, and entertainment. The company is deeply rooted in service and guided by a strong purpose to do great things for its employees, partners, communities, and the planet. At Aramark, the culture is built on inclusivity, equal opportunity, and professional development, ensuring that every employee has the support and resources to thrive and grow their talents. The company embraces diversity and does not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by law.
The Aramark VIP Executive Catering Chef position at Boston University is a senior leadership role that requires a dynamic culinary leader who can oversee chef managers, catering sous chefs, and hourly culinary staff. Reporting directly to the Senior Executive Chef, this role is pivotal in creating and executing culinary solutions that meet diverse customer needs and preferences through high-quality food production, attractive presentation, and exceptional service standards. The Executive Catering Chef is responsible for ensuring culinary operations are aligned with Aramark’s Executional Framework and Operational Excellence fundamentals, which guarantee consistency and uphold food safety and quality standards.
This role demands comprehensive management skills including training, coaching, motivating, and recognizing culinary team members to foster a high-performance workplace. The Executive Catering Chef is also instrumental in maintaining effective client and guest relationships by interacting with customers regularly to understand their expectations and improve service delivery. This includes managing culinary production to meet food and labor cost targets, analyzing performance metrics, and optimizing inventory and ordering processes to enhance operational efficiency and margin improvement.
In addition to culinary oversight, the role requires strong knowledge of supply chain and procurement processes to ensure the use of authorized suppliers and maintain the integrity of all menus and recipes. The Executive Catering Chef plays a crucial role in managing compliance with Aramark SAFE food and quality assurance standards, as well as occupational and environmental safety policies, to maintain an impeccable record in food safety and employee health.
Beyond the technical and managerial responsibilities, working at Aramark offers a unique opportunity to join a company committed to continuous learning and professional development. Employees are encouraged to develop new skills and adapt to evolving business needs, helping to foster innovation and career growth. This role provides a competitive salary and the chance to contribute meaningfully to the culinary experiences of one of the nation's most prestigious educational institutions, Boston University.
The Aramark VIP Executive Catering Chef position at Boston University is a senior leadership role that requires a dynamic culinary leader who can oversee chef managers, catering sous chefs, and hourly culinary staff. Reporting directly to the Senior Executive Chef, this role is pivotal in creating and executing culinary solutions that meet diverse customer needs and preferences through high-quality food production, attractive presentation, and exceptional service standards. The Executive Catering Chef is responsible for ensuring culinary operations are aligned with Aramark’s Executional Framework and Operational Excellence fundamentals, which guarantee consistency and uphold food safety and quality standards.
This role demands comprehensive management skills including training, coaching, motivating, and recognizing culinary team members to foster a high-performance workplace. The Executive Catering Chef is also instrumental in maintaining effective client and guest relationships by interacting with customers regularly to understand their expectations and improve service delivery. This includes managing culinary production to meet food and labor cost targets, analyzing performance metrics, and optimizing inventory and ordering processes to enhance operational efficiency and margin improvement.
In addition to culinary oversight, the role requires strong knowledge of supply chain and procurement processes to ensure the use of authorized suppliers and maintain the integrity of all menus and recipes. The Executive Catering Chef plays a crucial role in managing compliance with Aramark SAFE food and quality assurance standards, as well as occupational and environmental safety policies, to maintain an impeccable record in food safety and employee health.
Beyond the technical and managerial responsibilities, working at Aramark offers a unique opportunity to join a company committed to continuous learning and professional development. Employees are encouraged to develop new skills and adapt to evolving business needs, helping to foster innovation and career growth. This role provides a competitive salary and the chance to contribute meaningfully to the culinary experiences of one of the nation's most prestigious educational institutions, Boston University.
Job Requirements
- At least four years of culinary experience
- At least two years in a management role preferred
- Culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of the principles and practices within the food profession
- Oral, reading, and written communication skills
Job Qualifications
- Culinary degree or equivalent experience
- At least four years of culinary experience
- At least two years in a management role preferred
- Advanced knowledge of food profession principles and practices
- Strong oral, reading, and written communication skills
- Ability to multi-task and simplify agendas for teams
Job Duties
- Ensure culinary production aligns with the Executional Framework
- Ensure proper culinary standards and techniques for food preparation, production, presentation, and service
- Manage culinary team including chef managers and hourly staff to ensure quality presentation of food
- Train and manage culinary and kitchen employees on best practice food production techniques
- Coach employees by creating shared understanding of goals and methods
- Reward and recognize employee performance
- Plan and execute team meetings and daily huddles
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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