Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Work Life Balance
training programs
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. With a strong commitment to service and a deep sense of purpose, Aramark strives to create great experiences for its employees, partners, communities, and the planet. The company fosters a culture of opportunity where every employee enjoys equal employment rights and is encouraged to participate fully in the workplace without discrimination based on race, color, religion, national origin, age, sex, gender, disability, sexual orientation, gender identity, genetic information, military or veteran status, or any other characteristics protected by law. Aramark believes in nurturing talents, fueling passions, and empowering professional growth, making it a dynamic and inclusive place for career development.
The Aramark VIP Executive Catering Chef position at Boston University is a distinguished leadership role that entails overseeing the culinary operations of the catering team. Reporting directly to the Senior Executive Chef, this role is pivotal in managing chef managers, catering sous chefs, and hourly culinary staff to deliver exceptional culinary solutions that satisfy diverse customer preferences and tastes. The Executive Catering Chef ensures that all food production, presentation, and service standards adhere to Aramark’s high-quality and safety guidelines, while also aligning with the Executional Framework.
This role demands a thorough understanding of culinary techniques and operations, including supervising the preparation and final presentation of food to maintain consistency and excellence. Additionally, the Executive Catering Chef is responsible for fostering a positive team environment through training, coaching, and recognizing team members to achieve shared goals efficiently. The position requires involvement in daily operational tasks such as conducting team meetings, managing staff records, engaging directly with guests for feedback, and developing strong client relationships.
Strong financial acumen is essential, as the role involves managing food and labor costs, continuously seeking margin improvement, and analyzing performance metrics and inventory trends. The Executive Catering Chef must ensure compliance with food safety and occupational policies, maintain equipment functionality, and oversee procurement processes to guarantee quality ingredients are sourced from authorized suppliers.
In summary, this leadership position within Aramark offers an opportunity to lead a skilled culinary team in a prestigious academic setting, combining culinary artistry with operational excellence. The role is geared toward professionals passionate about hospitality, culinary innovation, and team leadership, offering a platform to influence guest experiences positively while contributing to Aramark’s mission of doing great things for its people and communities.
The Aramark VIP Executive Catering Chef position at Boston University is a distinguished leadership role that entails overseeing the culinary operations of the catering team. Reporting directly to the Senior Executive Chef, this role is pivotal in managing chef managers, catering sous chefs, and hourly culinary staff to deliver exceptional culinary solutions that satisfy diverse customer preferences and tastes. The Executive Catering Chef ensures that all food production, presentation, and service standards adhere to Aramark’s high-quality and safety guidelines, while also aligning with the Executional Framework.
This role demands a thorough understanding of culinary techniques and operations, including supervising the preparation and final presentation of food to maintain consistency and excellence. Additionally, the Executive Catering Chef is responsible for fostering a positive team environment through training, coaching, and recognizing team members to achieve shared goals efficiently. The position requires involvement in daily operational tasks such as conducting team meetings, managing staff records, engaging directly with guests for feedback, and developing strong client relationships.
Strong financial acumen is essential, as the role involves managing food and labor costs, continuously seeking margin improvement, and analyzing performance metrics and inventory trends. The Executive Catering Chef must ensure compliance with food safety and occupational policies, maintain equipment functionality, and oversee procurement processes to guarantee quality ingredients are sourced from authorized suppliers.
In summary, this leadership position within Aramark offers an opportunity to lead a skilled culinary team in a prestigious academic setting, combining culinary artistry with operational excellence. The role is geared toward professionals passionate about hospitality, culinary innovation, and team leadership, offering a platform to influence guest experiences positively while contributing to Aramark’s mission of doing great things for its people and communities.
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
- Requires oral, reading, and written communication skills
- Ability to multi-task
- Ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession
- Includes experiential knowledge required for management of people and/or problems
Job Qualifications
- 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
- This includes experiential knowledge required for management of people and/or problems
- 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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