Executive Chef: Lead Culinary Team & Guest Experience

Aramark; Wyoming (OH); On-site; USD 80,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead culinary operations, manage chef managers and hourly staff, and develop menus that meet client needs and tastes. You will oversee production, presentation, and service, applying advanced culinary techniques to ensure quality and consistency.

You will mentor and train teams, drive safety and cost targets, interact with guests daily, and communicate regional culinary trends while maintaining Aramark's standards and food framework.

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 simplify the agenda for the team.
• Strong oral, reading, and written communication skills.

Responsibilities

• Connect culinary production to the Executional Framework.
• Maintain culinary standards and techniques for food items.
• Lead a culinary team including chef managers and hourly staff.
• Train and manage culinary staff in best practices.
• Interact directly with guests daily and build client rapport.
• Deliver food and labor targets and monitor margins.
• Ensure safe food handling and compliance with safety policies.

Skills

Culinary management

Team leadership

Food safety

Menu planning

Communication

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead culinary operations, manage chef managers and hourly staff, and develop menus that meet client needs and tastes. You will oversee production, presentation, and service, applying advanced culinary techniques to ensure quality and consistency.

You will mentor and train teams, drive safety and cost targets, interact with guests daily, and communicate regional culinary trends while maintaining Aramark's standards and food framework.