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.

The Executive Chef ensures culinary production appropriately connects to the Executional Framework and ensures proper culinary standards and techniques are in place for preparation of food items. This includes 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, and coaching employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.

In this role, the chef will reward and recognize employees, plan and execute team meetings and daily huddles, and complete and maintain all staff records including training records and performance data. They will develop and maintain effective client and guest rapport for mutually beneficial business relationships and interact directly with guests daily.

The Executive Chef is responsible for delivering food and labor targets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends. They ensure efficient execution and delivery of all culinary products in line with the daily menu and maintain the integrity of the standard Aramark food offer, always maintaining food quality and safety of items.

This role requires full compliance with Operational Excellence fundamentals, managing waste, standard menus, recipes, and ingredients through managing customer driven menus and labor standards. The Executive Chef must understand the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used, and have full knowledge and implementation of the Food Framework.

The chef will ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, ensure proper equipment operation and maintenance, and ensure compliance with Aramark SAFE food and Quality Assurance standards, as well as occupational and environmental safety policies in all culinary and kitchen operations. Compliance with all applicable policies, rules, and regulations is also required.

At Aramark, developing new skills and doing what it takes to get the job done makes 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.
• Positive impact for employees and customers.

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