Executive Chef

A leadership role overseeing chef managers and culinary staff, the Executive Chef is responsible for developing and executing culinary solutions that meet customer needs and preferences. This position ensures the highest standards for culinary operations, from production and presentation to service delivery.

• 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.
• Ensures culinary production aligns with the Executional Framework.
• Ensures proper culinary standards and techniques are in place for food preparation, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to maintain quality in the final presentation of food.
• Trains and manages culinary and kitchen employees on best practice food production techniques.
• Coaches employees to achieve shared understanding of goals and methods.
• Rewards and recognizes employees for their contributions.
• Plans and executes team meetings and daily huddles.
• Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data.
• Develops and maintains positive client and guest relationships for mutually beneficial business relationships.
• Interacts directly with guests daily.
• Aggregates and communicates regional culinary and ingredient trends.
• Delivers food and labor targets.
• Focuses on margin improvement, understanding performance metrics, data, order, and inventory trends.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu.
• Maintains the integrity of the standard Aramark food offer, ensuring consistent food quality and safety.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards.
• Understands the end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
• Full knowledge and implementation of the Food Framework.
• Ensures accuracy of estimated food consumption for requisitions and/or food purchases.
• Ensures proper equipment operation and maintenance.
• Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Complies with all applicable policies, rules, and regulations, including those related to safety, health, wage, and hour laws.

Qualifications

• Minimum of 4 years of culinary experience.
• 2+ years of management experience preferred.
• Culinary degree or equivalent experience.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Advanced knowledge of food principles and practices, including experiential knowledge in managing people and/or problems.
• Strong oral, reading, and written communication skills.

• Opportunities for professional growth and skill development.
• Employee recognition and rewards programs.
• Access to culinary training and resources.
• Positive impact on the community and environment.

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