Executive Chef

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients seeking elevated amenities. Our team of forward-thinkers views each opportunity as an experience, not a requirement, delivering exceptional, sensory experiences that enhance company culture.

Job Overview

The Executive Chef is a management position responsible for overseeing Chef Managers and hourly culinary staff. This role focuses on developing and executing culinary solutions to meet customer needs and tastes. The Executive Chef will oversee and manage culinary operations to ensure adherence to production, presentation, and service standards.

Key responsibilities include applying culinary techniques to food preparation, managing the final presentation and service of food, and ensuring all operations connect to the Executional Framework. This position requires full knowledge and implementation of the Food Framework.

Job Responsibilities

• Ensures culinary production aligns with the Executional Framework.
• Maintains proper culinary standards and techniques for food preparation, encompassing production, presentation, and service standards.
• Manages a culinary team (including Chef Managers and hourly staff) to ensure high-quality final food presentation.
• Trains and manages culinary and kitchen employees using best practice food production techniques.
• Coaches employees to achieve shared understanding of goals and methods.
• 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 positive client and guest relationships.
• Interacts directly with guests daily.
• Aggregates and communicates regional culinary and ingredient trends.
• Delivers food and labor targets.
• Focuses on margin improvement by understanding performance metrics, data, orders, and inventory trends.
• Ensures efficient execution and delivery of all culinary products in accordance with the daily menu.
• Maintains the integrity of the standard Aramark food offering, ensuring consistent food quality and safety.
• Complies with Operational Excellence fundamentals, managing waste, standard menus, recipes, and ingredients through customer-driven menus and labor standards.
• Understands the end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases.
• Ensures proper equipment operation and maintenance.
• Maintains compliance with Aramark's SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Complies with all applicable policies, rules, and regulations, including those related to safety, health, wage, and hour laws.

Qualifications

• At least 4 years of culinary experience.
• At least 2 years of management experience preferred.
• A culinary degree or equivalent experience required.
• Strong multi-tasking abilities.
• Ability to simplify the agenda for the team.
• Advanced knowledge of food principles and practices, including experiential knowledge required for people and/or problem management.
• Excellent oral, reading, and written communication skills.

Compensation: Salary range from $90,000 to $105,000, contingent on skills, qualifications, experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable).

Employment is at-will. Aramark reserves the right to modify base salary (and any other discretionary compensation) at any time for any reason, including, but not limited to, individual or department performance, and market factors.

• Salary range from $90,000 to $105,000.
• Possible additional compensation including bonuses or commissions.

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