The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, 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 Executive Chef oversees and manages culinary operations to meet production, presentation, and service standards. This position applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Responsibilities:

• 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.
• Trains and manages culinary and kitchen employees to use best practice food production techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognizes employees.
• Plans and executes team meetings and daily huddles.
• Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Interacts directly with guests daily.
• Aggregates and communicates regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Maintains a consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu.
• Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards.
• Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used.
• Possesses full knowledge and implementation of the Food Framework.
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases.
• Ensures proper equipment operation and maintenance.
• Ensures compliance with Aramark SAFE food and Quality Assurance standards, as well as occupational and environmental safety policies in all culinary and kitchen operations.
• Complies with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour.

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

• Equal employment opportunity.
• Professional growth and development.
• Positive impact on employees and customers.

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