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. The role offers a wide variety of culinary solutions to meet customer and client needs and tastes. This position oversees and manages culinary operations to meet production, presentation, and service standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food.

Key responsibilities include:

• Ensuring culinary production appropriately connects to the Executional Framework.
• Managing a culinary team to ensure quality in final presentation of food.
• Training and managing culinary and kitchen employees to use best practice food production techniques.
• Developing and maintaining effective client and guest rapport for mutually beneficial business relationships.
• Aggregating and communicating regional culinary and ingredient trends.
• Ensuring compliance with Aramark SAFE food and Quality Assurance standards.

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. Job duties may change or new ones may be assigned without formal notice.

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth.

• Opportunities for skill development and career growth.
• Supportive work environment focused on employee well-being.
• Engagement with diverse culinary trends and practices.

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