Executive Chef: Lead Culinary Team & Guest Experience

Aramark Corporation; Zephyr Cove (NV); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff on the South Lake Tahoe area. The role focuses on developing and executing culinary solutions to meet customer needs, ensuring production aligns with standards and the daily menu, and maintaining high food quality and safety.

The Executive Chef will manage a diverse kitchen team, train staff in best practices, and drive improvements in food presentation and service while delivering on food and labor targets.

Qualifications

• Min 4 years culinary experience.
• 2+ years in management role preferred.
• Culinary degree or equivalent experience.
• Ability to multi-task effectively.
• Ability to simplify the team agenda.
• Advanced knowledge of food profession principles.
• Strong oral, reading, and written communication skills.

Responsibilities

• Ensure culinary production connects to the Executional Framework.
• Maintain standards for production, presentation, and service.
• Lead chef managers and hourly staff to ensure quality of final presentation.
• Train and manage kitchen staff in best practices.
• Coach employees to achieve and understand expectations.
• Plan and conduct team meetings and daily huddles.
• Maintain staff records, training, and performance data.
• Develop rapport with clients and guests.
• Interact directly with guests daily.
• Monitor regional culinary and ingredient trends.
• Deliver food and labor targets; focus on margin.
• Ensure efficient execution of all culinary products per daily menu.
• Maintain Aramark food offers and safety standards.

Skills

Culinary experience

Management experience

Culinary degree

Multi-tasking

Team leadership

Food safety knowledge

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff on the South Lake Tahoe area. The role focuses on developing and executing culinary solutions to meet customer needs, ensuring production aligns with standards and the daily menu, and maintaining high food quality and safety.

The Executive Chef will manage a diverse kitchen team, train staff in best practices, and drive improvements in food presentation and service while delivering on food and labor targets.