Executive Chef: Culinary Leadership & Team Excellence

Aramark; Houston (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. You will manage culinary operations to achieve production, presentation, and service standards, applying techniques to food preparation and final presentation.

Lead a culinary team, train staff, and maintain records while focusing on guest rapport, regional trends, and margin improvement.

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

• Ensures culinary production appropriately connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• Train and manage culinary and kitchen employees to use best practice food production techniques.
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.

Skills

Multitasking

Communication

Education

Culinary degree

Job description

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. You will manage culinary operations to achieve production, presentation, and service standards, applying techniques to food preparation and final presentation.

Lead a culinary team, train staff, and maintain records while focusing on guest rapport, regional trends, and margin improvement.