Executive Chef & Culinary Operations Leader

Aramark; Richmond (VA); On-site; USD 92,000 - 97,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and culinary staff in delivering exceptional food experiences. The role emphasizes developing and executing culinary solutions to meet client needs and tastes, while upholding standards for production, presentation, and service.

The Executive Chef will drive cost control, quality, safety, and guest satisfaction, overseeing a diverse culinary team, coordinating training, and ensuring adherence to Aramark frameworks and labor targets

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 connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food, 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 staff records including training records, shift opening/closing checklists and performance data.

Skills

Culinary leadership

Team management

Menu development

Food safety

Education

Culinary degree

Job description

Aramark is seeking an Executive Chef to lead chef managers and culinary staff in delivering exceptional food experiences. The role emphasizes developing and executing culinary solutions to meet client needs and tastes, while upholding standards for production, presentation, and service.

The Executive Chef will drive cost control, quality, safety, and guest satisfaction, overseeing a diverse culinary team, coordinating training, and ensuring adherence to Aramark frameworks and labor targets