Culinary Leader: Direct Team & Guest Experience

Aramark Correctional Services; Hattiesburg, Northern (MS, KY); Hybrid; USD 85,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff in delivering high-quality food and service. You will develop menus, supervise production, and ensure adherence to safety and quality standards while driving guest satisfaction and cost controls.

The role requires strong leadership, hands-on kitchen management, and the ability to align culinary operations with client expectations in a corrections environment. On-site position in the Mississippi area.

Qualifications

• 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 and manage competing priorities.
• Ability to simplify the agenda for the team.
• Requires advanced knowledge of principles within the food profession and people management.

Responsibilities

• Oversee chef managers and hourly staff to ensure quality in final presentation of food.
• Develop and execute culinary solutions to meet customer needs and tastes.
• Train and manage culinary staff in best practice production techniques.
• Coach employees and recognize performance to drive results.
• Plan team meetings, daily huddles, and maintain staff records.
• Develop client and guest rapport and interact with guests daily.
• Ensure food safety, waste control, and compliance with standards.

Skills

Culinary management

Staff training

Food safety

Budget & cost control

Team leadership

Menu development

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff in delivering high-quality food and service. You will develop menus, supervise production, and ensure adherence to safety and quality standards while driving guest satisfaction and cost controls.

The role requires strong leadership, hands-on kitchen management, and the ability to align culinary operations with client expectations in a corrections environment. On-site position in the Mississippi area.