Executive Chef & Kitchen Operations Leader

Aramark; Philadelphia (Philadelphia County); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and a culinary team, developing and executing food concepts to meet client tastes and service standards. You will oversee kitchen operations, ensuring quality, safety, and efficient delivery of foods and labor targets across menus and services.

You will train staff, manage performance, and foster strong client rapport while maintaining Aramark standards and brand integrity in a fast-paced dining environment.

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 and manage multiple priorities.
• Ability to simplify the agenda for the team.
• Advanced knowledge of food profession principles and practices.
• This includes experience in managing people and solving problems.
• Excellent oral, reading, and written communication skills.

Responsibilities

• Oversee culinary production and execution to meet standards.
• Lead chef managers and hourly staff to ensure quality in presentation.
• Train and mentor kitchen staff in food production techniques.
• Coach and empower employees to achieve goals.
• Plan team meetings and daily huddles.
• Maintain staff records including training and performance data.
• Develop client and guest rapport for mutually beneficial relationships.
• Interact with guests daily to ensure satisfaction.
• Monitor and communicate regional culinary and ingredient trends.
• Ensure food and labor targets are delivered efficiently.

Skills

Culinary leadership

Staff management

Culinary degree

Multi‑tasking

Agenda simplification

Food safety & QA

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead chef managers and a culinary team, developing and executing food concepts to meet client tastes and service standards. You will oversee kitchen operations, ensuring quality, safety, and efficient delivery of foods and labor targets across menus and services.

You will train staff, manage performance, and foster strong client rapport while maintaining Aramark standards and brand integrity in a fast-paced dining environment.