Executive Chef

Aramark; Philadelphia (Philadelphia County); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in food services seeks an Executive Chef to manage culinary operations and staff. The role involves ensuring high food quality, training team members, and maintaining compliance with safety standards. Candidates should have significant culinary experience and a degree, with strong leadership and communication skills.

Qualifications

• 4 years of culinary experience required.
• 2 years in a management role required.
• Advanced knowledge of food principles and practices.

Responsibilities

• Oversees culinary operations and manages staff.
• Ensures compliance with food quality and safety standards.
• Develops and trains the culinary team.

Skills

Multi-tasking

Communication

Culinary Techniques

Education

Culinary Degree or Equivalent Experience

Job description

**About Aramark**

**Our Mission**

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.

**About Aramark**

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram, and Twitter.

**Job Description**

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.

**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. Trains and manages culinary and kitchen employees to use best practice food production techniques
5. Develops and grows the culinary team
6. Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
7. Rewards and recognizes employees
8. Hires and onboard new culinary team members
9. Plans and executes team meetings and daily huddles
10. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data
11. Develops and maintains effective client and guest rapport for mutually beneficial business relationships
12. Interacts directly with guests daily

**Additional Responsibilities**

1. Aggregates and communicates regional culinary and ingredient trends
2. Responsible for delivering food and labor targets
3. Focuses on margin improvement; understands performance metrics, data, order, and inventory trends
4. Ensures efficient execution and delivery of all culinary products in line with the daily menu
5. Maintains the integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
6. Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards
7. Understands end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
8. Implements and adheres to the Food Framework
9. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase
10. Ensures proper equipment operation and maintenance
11. Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
12. Complies with all applicable policies, rules, and regulations, including those related to safety, health, wages, and hours

**Qualifications**

• Requires at least 4 years of culinary experience
• At least 2 years in a management role required
• 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
• This includes experiential knowledge required for management of people and/or problems
• Requires strong oral, reading, and written communication skills

**Education**