Overview As an Executive Chef in healthcare, you lead a culinary team to deliver high-quality, safe, and appealing meals in a fast-paced environment. You oversee production, presentation, and service standards while driving team development and operational excellence. You will work closely with clients and guests to ensure satisfaction and align with Aramark's standards and food framework. This role offers impact through hands-on leadership and strategic cost and quality controls.
Responsibilities- Lead and manage chef managers and hourly staff to ensure quality in food presentation and service
- Train and coach team on best-practice production techniques and safety standards
- Maintain staff records, training, and performance data; plan daily huddles and team meetings
- Build client/guest rapport and aggregate regional culinary trends
- Ensure food and labor targets, margins, and end-to-end supply chain processes meet targets
- Ensure adherence to food safety, safety policies, and operational excellence fundamentals
- Manage equipment operation and maintenance; ensure accurate food consumption estimates for requisitions
- Maintain Aramark standard food offering and consistent quality across operations
Key requirements- 4+ years culinary experience
- 2+ years in a management role (preferred)
- Culinary degree or equivalent experience
- Ability to multi-task and simplify team agenda
- Advanced knowledge of culinary principles and management of people and problems
- Strong oral, reading, and written communication skills
- leadership
- coaching and development
- communication
- food safety standards and QA
- menu, recipe, and portion control
- cost management and margin awareness
