Executive Chef: Lead Culinary Team & Guest Experience

Aramark Correctional Services

Washington (District of Columbia)

On-site

USD 90,000 - 100,000

Full time

14 days+
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Job summary

Aramark Correctional Services in Washington, DC is seeking an Executive Chef to lead chef managers and hourly staff, developing and executing culinary solutions to meet customer needs and tastes.

The role oversees culinary operations to meet production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation. Salary: $90,000–$100,000 with benefits, with consideration for applicable laws regarding eligibility.

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 complex kitchen operations.
  • Strong communication skills across teams and guests.

Responsibilities

  • Oversee culinary production to meet the Executional Framework.
  • Maintain proper culinary standards for preparation, presentation, and service.
  • Lead chef managers and hourly staff to ensure quality in final presentation.
  • Train and coach kitchen employees on best practices and techniques.
  • Plan and conduct team meetings and daily huddles.
  • Maintain staff records, training and performance data.
  • Develop strong client and guest rapport for mutual benefit.
  • Interact directly with guests to ensure satisfaction.
  • Monitor regional culinary trends and ingredient usage.

Skills

Culinary leadership
Food production
Menu planning
Team training
Communication

Education

Culinary degree or equivalent

Job description

Aramark Correctional Services in Washington, DC is seeking an Executive Chef to lead chef managers and hourly staff, developing and executing culinary solutions to meet customer needs and tastes.

The role oversees culinary operations to meet production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation. Salary: $90,000–$100,000 with benefits, with consideration for applicable laws regarding eligibility.

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