The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary standards and 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, 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.
• Ensuring proper culinary standards and techniques are in place for food preparation, including production, presentation, and service standards.
• Managing a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
• Training and managing culinary and kitchen employees to use best practice food production techniques.
• Coaching employees by creating a shared understanding of goals.
• Rewarding and recognizing employees.
• Planning and executing team meetings and daily huddles.
• Completing and maintaining all staff records, including training records and performance data.
• Developing and maintaining effective client and guest rapport for mutually beneficial business relationships.
• Interacting directly with guests daily.
• Aggregating and communicating regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Maintaining a consistent focus on margin improvement by understanding performance metrics, data, order, and inventory trends.
• Ensuring efficient execution and delivery of all culinary products in line with the daily menu.
• Maintaining integrity of the standard Aramark food offer, responsible for always maintaining food quality and safety of items.
• Ensuring full compliance with Operational Excellence fundamentals.
• Understanding the end-to-end supply chain and procurement processes.
• Ensuring only authorized suppliers are used.
• Ensuring compliance with Aramark SAFE food and Quality Assurance standards.
• Complying with all applicable policies, rules, and regulations.

At Aramark, developing new skills and doing what it takes to get the job done make 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.

Our Mission: 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 that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.

• Equal employment opportunity.
• Opportunity for professional growth.
• Engagement in community and environmental initiatives.

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