Executive Chef & Culinary Leader - Menu Innovation

Aramark; Winston-Salem (NC); On-site; USD 85,000 - 105,000; Full time

Job summary

Aramark is seeking a Chef de Cuisine at Salem Academy & College in Winston-Salem, NC to lead the culinary brigade and innovate dining experiences for guests. You will develop and execute culinary solutions, supervise production and service, manage labor and food cost, and train staff to meet Harvest Table Culinary Group standards.

This role requires strong leadership, food safety knowledge, and a passion for trends, with collaboration across the culinary council and operations teams.

Qualifications

• Ability to communicate with a wide range of individuals.
• Knowledge of food safety, sanitation, food products, and equipment.
• Degree from an accredited culinary institute preferred; Bachelor’s degree preferred.
• 4–7 years executive-level culinary management experience.
• 2–3 years culinary management experience in a multi-unit setting.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

Responsibilities

• Leads the culinary brigade to meet production, presentation, and service standards.
• Oversees inventory management, cost control, and weekly audits.
• Develops and implements training for culinary staff.
• Assists in annual budget planning for food and labor costs.
• Ensures QA standards and safety policies are followed.
• Interacts with guests to gather feedback via VOC program.

Skills

Effective communication

Food safety knowledge

Leadership

Budgeting & cost control

Education

Bachelor's degree preferred

Culinary degree preferred

Tools

ServSafe Certification

Job description

Aramark is seeking a Chef de Cuisine at Salem Academy & College in Winston-Salem, NC to lead the culinary brigade and innovate dining experiences for guests. You will develop and execute culinary solutions, supervise production and service, manage labor and food cost, and train staff to meet Harvest Table Culinary Group standards.

This role requires strong leadership, food safety knowledge, and a passion for trends, with collaboration across the culinary council and operations teams.