Executive Chef - Higher Education Dining Leader

Aramark; Birmingham (AL); On-site; USD 85,000 - 110,000; Full time

Job summary

Aramark is seeking an Executive Chef for its Higher Education catering operations in Birmingham, AL. You will lead chef managers and hourly staff to deliver high-quality culinary programs that meet client needs and taste preferences.

You will ensure production, presentation, and service standards while coaching, training and evaluating staff to uphold food safety and Aramark standards. Guest interaction and client relations are part of daily responsibilities.

Qualifications

• Requires at least 4 years of culinary experience.
• Culinary demonstration & tasting required as part of interview process.
• 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 culinary staff to ensure quality in final presentation of food.
• Develop and execute culinary solutions to meet customer and client needs.
• Ensure production, presentation, and service standards are met.
• Coach employees by creating a shared understanding of goals and methods.
• Train and manage culinary and kitchen staff to use best practice food production techniques.
• Interact directly with guests daily and maintain client rapport.

Skills

Culinary experience

Management experience

Multi-tasking

Communication skills

Food production knowledge

Team coaching

Training & performance records

Client relationships

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef for its Higher Education catering operations in Birmingham, AL. You will lead chef managers and hourly staff to deliver high-quality culinary programs that meet client needs and taste preferences.

You will ensure production, presentation, and service standards while coaching, training and evaluating staff to uphold food safety and Aramark standards. Guest interaction and client relations are part of daily responsibilities.