Executive Chef - Elon University

Aramark; Elon (NC); On-site; USD 50,000 - 75,000; Full time

Job summary

Aramark is seeking a Management role at Elon University responsible for developing culinary solutions tailored to customer needs. This role oversees culinary operations, ensuring high safety and sanitation standards while managing a team of culinary professionals. Candidates should have at least 4 years of experience, including 1-3 years in management, and a Culinary Associate degree or equivalent. Aramark values integrity and teamwork, and provides a diverse working environment.

Qualifications

• Minimum 4 years’ experience in culinary operations.
• 1-3 years in a management role.
• Strong integrity and good listening skills.

Responsibilities

• Manage culinary team to ensure quality food presentation.
• Develop effective client and customer rapport.
• Deliver on food and labor targets.
• Ensure compliance with safety and operational standards.

Skills

Culinary techniques

Team management

Communication skills

Food safety standards

Education

Culinary Associate degree

Bachelor's degree

Job description

Management position at Elon University. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role

Ensures dining operations comply with Harvest Table’s Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best‑in‑class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations.

Job Responsibilities

• Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognizes employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi‑task and simplify the agenda for the team.
• Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends.
• Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement.
• Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table’s standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, and ingredients while managing customer‑driven menus and labor standards. Understands end‑to‑end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.
• Ensures compliance with Harvest Table’ food, occupational, and environmental safety policies in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.

Qualifications

• Requires at least 4 years’ experience and 1-3 years in a management role.
• 2 year Culinary Associate degree or equivalent experience. Bachelor's degree (preferred).
• A strong value system, unquestioned integrity, and good listening skills.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.