Executive Chef

Aramark; Chicago (IL); On-site; USD 80,000 - 115,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to lead culinary operations at a prestigious medical institution. In this pivotal role, you will manage a talented team, ensuring the highest standards of food production and presentation. Your culinary expertise will drive innovative solutions that cater to diverse customer needs, while your leadership skills will foster a collaborative and efficient kitchen environment. This is an exciting opportunity to make a significant impact in a vibrant culinary setting, where your contributions will enhance the dining experience for both guests and clients alike.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Retirement Plan

Paid Time Off

Parental Leave

Disability Coverage

Qualifications

• 4+ years of culinary experience required, with 2 years in management preferred.
• Advanced knowledge of food principles and practices is essential.

Responsibilities

• Oversee culinary operations and manage a team of chefs and staff.
• Ensure food quality, safety, and compliance with standards.

Skills

Culinary Techniques

Management Skills

Communication Skills

Multi-tasking

Education

Culinary Degree

Equivalent Experience

Job description

Job Description

Aramark Healthcare+ is seeking an Executive Chef for the University of Chicago Medicine located in Chicago, IL.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

COMPENSATION: The salary range for this position is $80,000 to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

Job Responsibilities

1. Ensures culinary production appropriately connects to the Executional Framework
2. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
3. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
4. Train and manage culinary and kitchen employees to use best practice food production techniques
5. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
6. Reward and recognize employees
7. Plan and execute team meetings and daily huddles
8. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
9. Develop and maintain effective client and guest rapport for mutually beneficial business relationships
10. Interact directly with guests daily
11. Aggregate and communicate regional culinary and ingredient trends
12. Responsible for delivering food and labor targets
13. Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
14. Ensure efficient execution and delivery of all culinary products in line with the daily menu
15. Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
16. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
17. Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
18. Full knowledge and implementation of the Food Framework
19. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
20. Ensure proper equipment operation and maintenance
21. Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
22. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Qualifications

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

About Aramark

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.