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. They apply culinary techniques to food preparation and manage 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, including production, presentation, and service standards.
• Managing a culinary team, including chef managers and hourly staff, 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 of objectives and methods.
• Planning and executing team meetings and daily huddles.
• Completing and maintaining all staff records including training records, shift opening/closing checklists, and performance data.
• Developing and maintaining effective client and guest rapport for mutually beneficial business relationships.
• Interacting directly with guests daily.
• Aggregating and communicating regional culinary and ingredient trends.
• Delivering food and labor targets with a consistent focus on margin improvement.
• Ensuring efficient execution and delivery of all culinary products in line with the daily menu.
• Maintaining integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
• Ensuring full compliance with Operational Excellence fundamentals.
• Understanding end-to-end supply chain and procurement processes and systems.
• Ensuring accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensuring proper equipment operation and maintenance.
• 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.

• Opportunity for professional growth and skill development.
• Equal employment opportunity in a diverse workplace.

• 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.