Overview As Executive Chef, you lead chef managers and kitchen staff to develop and execute culinary solutions that meet client needs. You drive quality across production, presentation, and service, ensuring consistency across locations. You'll coach and develop the culinary team while maintaining strong guest and client relationships. This role supports Aramark's focus on food quality, operational excellence, and margin-aware dining programs, offering a meaningful impact in diverse spaces.
Responsibilities- Connect culinary production to the Executional Framework
- Maintain culinary standards for preparation, presentation and service
- Lead a culinary team including chef managers and hourly staff
- Train and coach staff on best practices in food production
- Plan and conduct team meetings and daily huddles
- Maintain staff records (training, shifts, performance)
- Foster client/guest rapport for mutually beneficial relationships
- Engage with guests daily and relay regional culinary trends
- Achieve food and labor targets and monitor margins
- Ensure food quality, safety, and adherence to standards
- Comply with safety, wage, hours, and operational policies
- Understand supply chain and procure only authorized suppliers
- Implement Food Framework and end-to-end food cost controls
- Ensure accurate food consumption estimates and proper equipment operation
Key requirements- At least 4 years of culinary experience
- At least 2 years in a management role (preferred)
- Culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the team's agenda
- Advanced knowledge of food profession principles and experiential management of people and problems
- Strong oral, reading, and written communication skills
- coaching and mentorship
- people leadership
- communication
- best practice food production techniques
- food safety and quality assurance standards
- operational excellence fundamentals (waste reduction, standard menus, recipes)
