Executive Chef: Lead Culinary Team & Guest Experience

LifeWorks Restaurant Group; Plano (TX); On-site; USD 80,000 - 120,000; Full time

Job summary

LifeWorks Restaurant Group, part of Aramark's Workplace Experience Group, is seeking an Executive Chef to manage chef managers and hourly staff. The role focuses on developing and executing culinary solutions, ensuring production, presentation, and service standards.

Responsibilities include team leadership, training, cost control, and maintaining food quality and safety. The position emphasizes client relations, menu development, and adherence to operational frameworks and safety policies.

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

Responsibilities

• Oversee chef managers and hourly staff to ensure high-quality presentation.
• Develop and execute culinary solutions to meet client tastes.
• Lead team meetings, training, and performance data management.
• Ensure food safety, cost controls, and margin improvement targets.
• Interact with guests and maintain client rapport across operations.
• Coordinate procurement, supply chain, and vendor relations.

Skills

Culinary Leadership

Staff Management

Menu Planning

Food Safety

Budgeting

Vendor Relations

Food Production

Quality Control

Education

Culinary Degree

Equivalent Experience

Job description

LifeWorks Restaurant Group, part of Aramark's Workplace Experience Group, is seeking an Executive Chef to manage chef managers and hourly staff. The role focuses on developing and executing culinary solutions, ensuring production, presentation, and service standards.

Responsibilities include team leadership, training, cost control, and maintaining food quality and safety. The position emphasizes client relations, menu development, and adherence to operational frameworks and safety policies.