Executive Chef & Culinary Operations Leader

Aramark; Philadelphia (Philadelphia County); On-site; USD 95,000 - 140,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead culinary operations in a fast-paced environment, directing chef managers and hourly staff to deliver high-quality food that aligns with client expectations and brand standards.

The role requires strong leadership, strategic planning, and focus on margins, with responsibility for production, presentation, and service standards across the menu.

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.

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

Culinary experience

Management experience

Culinary degree

Multi-tasking

Team leadership

Communication skills

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead culinary operations in a fast-paced environment, directing chef managers and hourly staff to deliver high-quality food that aligns with client expectations and brand standards.

The role requires strong leadership, strategic planning, and focus on margins, with responsibility for production, presentation, and service standards across the menu.