Executive Chef - Manage a high-performing culinary team to deliver exceptional guest experiences.

Job Responsibilities

• Oversee and manage culinary operations to meet production, presentation, and service standards.
• Ensure culinary production aligns with the Executional Framework.
• Maintain proper culinary standards and techniques for food preparation, including production, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
• Train and manage culinary and kitchen employees in best practice food production techniques.
• Coach employees to understand and achieve goals.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records, including training records, shift opening/closing checklists, and performance data.
• Develop and maintain effective client and guest rapport.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets.
• Focus on margin improvement; understand performance metrics, data, order, and inventory trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain the integrity of the standard Aramark food offer; ensure food quality and safety.
• Comply with Operational Excellence fundamentals: manage waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards.
• Understand the end-to-end supply chain and procurement process and systems; ensure only authorized suppliers are used.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases.
• Ensure proper equipment operation and maintenance.
• Comply with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Comply with all applicable policies, rules, and regulations.

Qualifications

• 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.
• Ability to simplify the agenda for the team.
• Advanced knowledge of the principles and practices within the food profession, including experiential knowledge for people and problem management.
• Strong oral, reading, and written communication skills.

• Opportunity for skill development and growth.
• Employee recognition programs.
• Positive impact on communities and planet.

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