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 and oversees culinary operations to meet production, presentation, and service standards.

Key responsibilities include:

• Ensuring culinary production appropriately connects to the Executional Framework.
• Managing a culinary team 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 about goals and methods.
• 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.
• Delivering food and labor targets.
• Ensuring compliance with operational excellence fundamentals and food safety standards.
• Understanding supply chain and procurement processes.

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

Qualifications for this role require:

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

At Aramark, 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.

• Opportunities for professional growth and skill development.
• Positive impact on employees and customers.
• Equal employment opportunity and a diverse work environment.

• At least 4 years of culinary experience.
• Minimum 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.