Executive Chef: Culinary Leader & Team Builder

Aramark Correctional Services; Washington (District of Columbia); On-site; USD 90,000 - 110,000; Full time

Job summary

Aramark seeks an Executive Chef to lead chef managers and hourly culinary staff in a correctional services environment. You will develop and execute culinary solutions to meet client tastes and standards, directing production, presentation, and service with an emphasis on quality and safety.

You will train staff, manage performance, and communicate with guests while controlling labor and food costs to achieve margins. This salaried role offers comprehensive benefits and growth opportunities.

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.
• 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 oral, reading, and written communication skills.

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 and kitchen employees to use best practice food production techniques.
• Interact directly with guests daily and maintain client rapport.
• Manage waste, recipes, and labor standards to improve margins.
• Ensure compliance with safety and quality assurance standards in all operations.

Skills

Culinary leadership

Team management

Multi-tasking

Communication

Education

Culinary degree or equivalent

Job description

Aramark seeks an Executive Chef to lead chef managers and hourly culinary staff in a correctional services environment. You will develop and execute culinary solutions to meet client tastes and standards, directing production, presentation, and service with an emphasis on quality and safety.

You will train staff, manage performance, and communicate with guests while controlling labor and food costs to achieve margins. This salaried role offers comprehensive benefits and growth opportunities.