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, applying culinary techniques to food preparation and managing 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 preparation of food items.
• 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 objectives and methods.
• Planning and executing team meetings and daily huddles.
• Completing and maintaining all staff records.
• Developing and maintaining effective client and guest rapport.
• Interacting directly with guests daily.
• Aggregating and communicating regional culinary and ingredient trends.
• Ensuring efficient execution and delivery of all culinary products.
• Maintaining integrity of the standard Aramark food offer.
• Ensuring compliance with Operational Excellence fundamentals.
• Understanding the end-to-end supply chain and procurement process.
• 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 makes a positive impact for our employees and customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

• Equal employment opportunity.
• Opportunities for professional growth.
• Positive impact on communities and the planet.

• 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 principles and practices.
• Strong oral, reading, and written communication skills.