The Catering Executive Chef is a management position overseeing chef managers as well as hourly culinary staff in our catering department, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role offers a wide variety of culinary solutions to meet customer and client needs and tastes. The Catering Executive Chef oversees and manages culinary operations to meet production, presentation, and service standards. They apply culinary techniques to food preparation and manage the final presentation and service of food.

Key responsibilities include:

• Ensuring culinary production appropriately connects to the Executional Framework.
• Maintaining proper culinary standards and techniques for food preparation.
• Managing a culinary team, including chef managers and hourly staff, to ensure quality in food presentation.
• Training and managing culinary and kitchen employees on best practice food production techniques.
• Coaching employees to create a shared understanding of objectives.
• Rewarding and recognizing employees for their contributions.
• Planning and executing team meetings and daily huddles.
• Completing and maintaining all staff records, including training and performance data.
• Developing and maintaining effective client and guest rapport.
• Interacting directly with guests daily to enhance satisfaction.
• Aggregating and communicating regional culinary and ingredient trends.
• Delivering food and labor targets while focusing on margin improvement.
• Ensuring efficient execution and delivery of all culinary products.
• Maintaining integrity of the standard Aramark food offer.
• Ensuring compliance with safety and quality standards in all culinary operations.

At Aramark, developing new skills and doing what it takes to get the job done makes a positive impact for our employees and customers. Job duties may change or new ones may be assigned without formal notice.

• Equal employment opportunity.
• Opportunities for professional growth.

• At least 4 years of culinary experience.
• At least 2 years in a management role preferred.
• Culinary degree or equivalent experience.
• Ability to multi-task.
• Advanced knowledge of food profession principles and practices.
• Strong oral, reading, and written communication skills.