Executive Chef: Innovative Kitchen Leader & Team Mentor

Aramark; Jackson (MS); On-site; USD 65,000 - 90,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and kitchen staff, developing and executing culinary solutions to meet customer needs and tastes. The role oversees culinary operations to ensure production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation.

You will manage a team, train staff in best practices, and maintain client rapport while driving margin improvement and meeting food 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.

Responsibilities

• Oversee culinary production connecting to the Executional Framework.
• Manage chef managers and hourly staff to ensure quality in final presentation of food.
• Train and manage culinary staff using best practice production techniques.
• Interact with guests daily to develop client and guest rapport.
• Plan and conduct team meetings and daily huddles to coordinate operations.
• Maintain staff records including training, opening/closing checklists and performance data.
• Ensure food safety, quality, and compliance with safety policies.

Skills

Multi-tasking

Team leadership

Communication skills

Problem solving

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead chef managers and kitchen staff, developing and executing culinary solutions to meet customer needs and tastes. The role oversees culinary operations to ensure production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation.

You will manage a team, train staff in best practices, and maintain client rapport while driving margin improvement and meeting food and labor targets.