Executive Chef - Lead Culinary Innovation & Team Excellence

Aramark; Indianapolis (IN); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, shaping culinary solutions to meet customer needs. The role oversees culinary operations to ensure production, presentation and service standards are met, while applying advanced cooking techniques and maintaining food safety and quality.

You will train and coach teams, manage guest relations, and drive performance metrics to achieve cost and margin targets, with a focus on continuous improvement and

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.
• This includes experiential knowledge required for management of people and/or problems.
• Requires oral, reading, and written communication skills.

Responsibilities

• Oversees culinary production to meet standards of production, presentation and service.
• Manages a culinary team including chef managers and hourly staff to ensure quality in final presentation of food.
• Trains and manages culinary staff to use best practice food production techniques.
• Interacts directly with guests daily and maintains client/guest rapport.
• Ensures compliance with safety, quality and waste standards across kitchen operations.
• Delivers food and labor targets and monitors performance metrics.

Skills

Culinary experience

Management experience

Multi-tasking

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, shaping culinary solutions to meet customer needs. The role oversees culinary operations to ensure production, presentation and service standards are met, while applying advanced cooking techniques and maintaining food safety and quality.

You will train and coach teams, manage guest relations, and drive performance metrics to achieve cost and margin targets, with a focus on continuous improvement and