Executive Chef | Lead Culinary Team & Guest Experience

Aramark; Shippensburg (Cumberland County); On-site; USD 80,000 - 110,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and culinary staff, developing culinary solutions to satisfy client tastes and standards. You will oversee production, presentation, and service, ensuring quality and safety across all dishes.

You will train and coach the team, manage labor and food costs, and interact with guests while maintaining strong client relationships. A culinary degree or equivalent experience is required, with 4+ years in cooking and 2+ years in a management

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 a team.
• Strong communication skills across staff and guests.
• Solid knowledge of professional food safety standards.

Responsibilities

• Oversees chef managers and hourly culinary staff to meet standards.
• Develops and executes culinary solutions to meet customer needs.
• Train and manage culinary employees in best practices.
• Coach and recognize employees; plan team meetings and huddles.
• Maintain staff records and performance data.
• Interact with guests daily and maintain client rapport.
• Forecast food and labor targets; manage waste and margins.
• Ensure compliance with safety policies and quality assurance standards.
• Understand end-to-end supply chain and procurement processes.

Skills

Multi-tasking

Team leadership

Communication skills

Problem solving

Food safety knowledge

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead chef managers and culinary staff, developing culinary solutions to satisfy client tastes and standards. You will oversee production, presentation, and service, ensuring quality and safety across all dishes.

You will train and coach the team, manage labor and food costs, and interact with guests while maintaining strong client relationships. A culinary degree or equivalent experience is required, with 4+ years in cooking and 2+ years in a management