Executive Chef — Hospital Culinary Leader & Team Coach

Aramark; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark Healthcare+ is seeking an Executive Chef to lead the culinary team at Baylor University Medical Center in Dallas, TX. This role oversees chef managers and hourly staff, delivering culinary solutions that meet client needs and tastes while managing up to 35 operators for quality, cost, and service excellence.

The Executive Chef will ensure food quality, safety, and adherence to standards, while coaching staff, driving efficiency, and maintaining strong client relationships in a hospital

Qualifications

• Requires at least 4 years of culinary experience in a hospital environment preferred.
• 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 oral, reading, and written communication skills.

Responsibilities

• Oversee chef managers and hourly culinary staff to meet customer needs and tastes.
• Develop and execute culinary solutions for client needs.
• Supervise up to 35 culinary operators to meet production, presentation, and service standards.
• Train and manage culinary and kitchen staff in best-practice food production techniques.
• Coach and motivate employees and communicate performance expectations.
• Plan and conduct team meetings and daily huddles.
• Maintain staff records including training and performance data.
• Build client and guest rapport for mutually beneficial relationships.
• Interact with guests daily and communicate regional culinary trends.
• Ensure food and labor targets are met and margins improved.

Skills

Multi-tasking

Effective communication

Team leadership

Education

Culinary degree or equivalent

Job description

Aramark Healthcare+ is seeking an Executive Chef to lead the culinary team at Baylor University Medical Center in Dallas, TX. This role oversees chef managers and hourly staff, delivering culinary solutions that meet client needs and tastes while managing up to 35 operators for quality, cost, and service excellence.

The Executive Chef will ensure food quality, safety, and adherence to standards, while coaching staff, driving efficiency, and maintaining strong client relationships in a hospital