Executive Chef - $66300 to $91300 per YEAR

Aramark is a global leader in food and facilities management, proudly serving millions of guests every day across 15 countries. Rooted deeply in service and united by a clear and impactful mission, Aramark strives to create great experiences for employees, partners, communities, and the planet. As a company, Aramark places a strong emphasis on diversity, equity, and inclusion, ensuring that every employee enjoys equal employment opportunities and a respectful workplace free from discrimination. With its far-reaching services spanning multiple industries, Aramark offers a meaningful career path that fosters talent development, passion, and professional growth. The Executive Chef at Aramark holds a critical management position, tasked with overseeing both chef managers and hourly culinary staff. This role is instrumental in developing and executing innovative culinary solutions that meet and exceed customer expectations while adhering to client preferences and taste profiles. The Executive Chef is responsible for managing culinary operations to achieve high standards in food production, presentation, and service, ensuring that every dish delivered aligns with Aramark's rigorous quality and safety guidelines. In this leadership role, an Executive Chef not only applies advanced culinary techniques to food preparation but also manages the final presentation and service of menu offerings. The position requires an individual adept at team leadership, capable of training, coaching, and motivating culinary and kitchen employees to use best practice food production techniques. This approach fosters a shared understanding among staff about goals and standards to be achieved, cultivating a positive work environment where employees are rewarded for their contributions. Daily responsibilities also include planning and executing team meetings and huddles, maintaining detailed staff records such as training logs and performance data, and building and maintaining effective rapport with clients and guests to support mutually beneficial business relationships. The Executive Chef interacts directly with guests, gaining valuable insights to shape culinary innovations and maintain service excellence. A key aspect of this role is the focus on operational excellence, including managing waste, standardizing menus, recipes, and ingredients, and continuously working towards margin improvement by understanding performance metrics, order, and inventory trends. The Executive Chef is also responsible for ensuring compliance with Aramark's food safety and quality assurance standards, occupational and environmental safety policies, and all relevant health, safety, and labor regulations. Furthermore, this role demands a comprehensive understanding of the supply chain and procurement processes, ensuring the use of authorized suppliers only. The Executive Chef must maintain the integrity of Aramark's standard food offerings and guarantee the consistent quality and safety of every food item served. Effective equipment operation and maintenance practices are also under the Executive Chef's oversight to support efficient culinary operations. This leadership position thrives in a dynamic work environment where adaptability is key, with the understanding that job duties may evolve to meet new business challenges without formal notice. At Aramark, the Executive Chef is more than just a culinary expert; they are a vital leader driving culinary excellence and operational success in a company committed to good for people and the planet.

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