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. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. 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.

Job 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, including production, presentation, and service standards. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food. Train and manage culinary and kitchen employees to use best practice food production techniques, coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, and reward and recognize employees. Plan and execute team meetings and daily huddles, complete and maintain all staff records including training records, shift opening/closing checklists, and performance data.

Develop and maintain effective client and guest rapport for mutually beneficial business relationships, interact directly with guests daily, and aggregate and communicate regional culinary and ingredient trends. Responsible for delivering food and labor targets with a consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends. Ensure efficient execution and delivery of all culinary products in line with the daily menu, maintain integrity of the standard Aramark food offer; and ensure food quality and safety of items.

Full compliance with Operational Excellence fundamentals includes managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used. Full knowledge and implementation of the Food Framework is necessary, as well as ensuring accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance and compliance with Aramark SAFE food and Quality Assurance standards, occupational, and environmental safety policies in all culinary and kitchen operations. Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour.

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.

• Equal employment opportunity.
• Opportunities for professional growth.
• Development of new skills.

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