Executive Chef - Washington, DC

Aramark Healthcare is a leading provider of food, facilities, and uniform services to a variety of industries including healthcare, education, and business sectors. With a presence in 15 countries around the world, Aramark proudly serves millions of guests daily, striving to deliver high-quality services and innovative solutions. The company is deeply rooted in service and driven by a mission to do great things for its employees, partners, communities, and the planet. Aramark supports a diverse workforce and is committed to providing equal employment opportunities for all, ensuring a respectful and inclusive work environment free of discrimination based on race, color, religion, national origin, age, sex, gender, disability, or any other protected characteristic. Children's National Medical Center in Washington D.C. has partnered with Aramark Healthcare to seek an experienced Executive Chef to lead its culinary team. This management position offers an opportunity to develop and implement culinary solutions tailored to meet the specific needs and preferences of the medical center's patients, guests, and staff. The Executive Chef will oversee all culinary operations to ensure that production, presentation, and service standards of food are not only met but surpassed. The role emphasizes delivering top-quality meals with attention to dietary restrictions, nutritional requirements, and presentation standards reflecting the high expectations of the healthcare environment. The salary for this position ranges from $85,000 to $95,000, indicative of the experience and expertise sought. Aramark offers a comprehensive range of benefits including medical, dental, vision, retirement savings plans like 401(k), paid parental leave, disability coverage, and work/life resources, designed to support employees' overall well-being and work-life balance. As an Executive Chef at Children’s National Medical Center, the successful candidate will take charge of culinary production activities with a strong focus on the executional framework and culinary standards. Responsibilities include managing a diverse culinary team composed of chef managers and hourly staff to ensure the highest quality in food preparation, presentation, and service. The Executive Chef will be pivotal in training and coaching culinary employees, fostering a team environment aligned with best practices in food production techniques and company standards. Moreover, the Executive Chef will engage in direct daily interaction with guests to ensure an exceptional dining experience, while also maintaining thorough records related to staff training, shift oversight, and performance. The role requires a keen focus on cost controls and margin improvement through monitoring performance metrics, inventory trends, and operational efficiencies. The Executive Chef must approach procurement with diligence, adhering to authorized supplier policies and understanding the supply chain nuances to guarantee food safety and quality. Compliance with Aramark’s food safety, quality assurance standards, and operational policies is critical. This includes managing waste, ensuring proper equipment operation, upholding safety and health regulations, and maintaining consistent food quality despite fast-paced culinary operations. The role demands a highly organized individual who can also innovate menu solutions by keeping abreast of regional culinary trends and client needs. Working with Aramark Healthcare leverages not only the culinary expertise but also the opportunity to impact patient and guest experiences in a meaningful way at a prominent medical institution. This position is ideal for a culinary professional with a passion for delivering exceptional food service within a healthcare setting, committed to operational excellence, team leadership, and superior customer engagement.

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