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 final presentation of food.
• Training and managing culinary and kitchen employees to use best practice food production techniques.
• Developing and maintaining effective client and guest rapport.
• Delivering food and labor targets with a consistent focus on margin improvement.
• Maintaining integrity of the standard Aramark food offer and ensuring food quality and safety.
• 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. Job duties may change or new ones may be assigned without formal notice.

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

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