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. They apply culinary techniques to food preparation and manage the final presentation and service of food.

Key responsibilities include ensuring culinary production appropriately connects to the Executional Framework, overseeing proper culinary standards and techniques for food preparation, and managing a culinary team to ensure quality in food presentation. The Executive Chef is also responsible for training and managing culinary and kitchen employees, coaching employees to create a shared understanding of goals, and rewarding and recognizing team efforts. Additionally, they will plan and execute team meetings, maintain staff records, and develop effective client and guest rapport.

The role requires interaction with guests daily, communication of regional culinary and ingredient trends, and the delivery of food and labor targets. There is a consistent focus on margin improvement, performance metrics, and efficient execution and delivery of all culinary products in line with the daily menu. The Executive Chef must maintain the integrity of the standard Aramark food offer, ensuring food quality and safety, while complying with Operational Excellence fundamentals.

Compliance with all applicable policies, rules, and regulations related to safety, health, wage, and hour is also essential. The role requires at least 4 years of culinary experience, with 2 years in a management role preferred, along with a culinary degree or equivalent experience. Strong multi-tasking abilities, advanced knowledge of food profession principles, and excellent communication skills are necessary for success in this position.

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

• Equal employment opportunity.
• Opportunities for professional growth and development.
• Positive impact on employees and customers.

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