Executive Chef: Lead Culinary Team for Military Dining

Aramark; Sacramento (CA); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical insurance

401(k)

Parental leave

Job summary

Aramark is seeking an Executive Chef in California to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes.

The role focuses on delivering high-quality food, managing production and service standards, and driving innovation across menus while ensuring food safety and labor targets are met.

You will mentor a culinary team, partner with operations, and align with Aramark’s standards across military dining operations.

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

• Oversee culinary production and ensure execution aligns with framework.
• Maintain culinary standards for preparation, presentation, and service.
• Lead a culinary team of managers and hourly staff to ensure quality in final presentation of food.
• Train and manage culinary staff in best practice food production techniques.
• Coach and develop staff, fostering a collaborative team environment.
• Ensure compliance with safety, quality, and cost controls.

Skills

Culinary leadership

Team management

Multi-tasking

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef in California to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes.

The role focuses on delivering high-quality food, managing production and service standards, and driving innovation across menus while ensuring food safety and labor targets are met.

You will mentor a culinary team, partner with operations, and align with Aramark’s standards across military dining operations.