Executive Chef: Lead Culinary Team & Guest Experience

Aramark; Greensboro (NC); On-site; USD 80,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to oversee chef managers and hourly staff, developing culinary solutions to meet customer needs. You will drive culinary operations to meet production, presentation, and service standards, ensuring food quality and safety across menus and labor targets.

You will lead teams, train staff, and maintain strong client rapport while focusing on margin improvement and end-to-end supply chain awareness.

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

• Ensures culinary production connects to the Executional Framework.
• Oversees culinary standards for preparation, production, and service.
• Manages a culinary team, including chef managers and hourly staff.
• Train and manage culinary staff in best practice food production techniques.
• Coach employees by clarifying goals and methods to achieve them.
• Plan and conduct team meetings and daily huddles.
• Maintain staff records, training and performance data.
• Develop and maintain client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily.
• Communicate regional culinary and ingredient trends.

Skills

Culinary leadership

Kitchen management

Food safety

Menu planning

Multi-tasking

Communication skills

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to oversee chef managers and hourly staff, developing culinary solutions to meet customer needs. You will drive culinary operations to meet production, presentation, and service standards, ensuring food quality and safety across menus and labor targets.

You will lead teams, train staff, and maintain strong client rapport while focusing on margin improvement and end-to-end supply chain awareness.