Executive Chef: Lead Culinary Team & Innovation

Aramark Corporation; Belmont (NC); On-site; USD 75,000 - 95,000; Full time

Job summary

Aramark is seeking an Executive Chef to oversee chef managers and hourly staff, developing culinary solutions to meet customer needs and tastes. The role focuses on production standards, food quality, and effective service delivery.

Responsibilities include managing a culinary team, ensuring standards, mentoring staff, and maintaining client rapport while driving margin improvements and operational excellence.

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.
• Experience managing people and solving problems.

Responsibilities

• Ensures culinary production connects to the Executional Framework.
• Ensures proper culinary standards and techniques for preparation, production, presentation and service.
• Manages a culinary team, including chef managers and hourly staff.
• Train and manage culinary and kitchen employees to use best practice food production techniques.
• Coach employees by creating a shared understanding about what needs to be achieved and how.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain staff records including training records and performance data.
• Develop and maintain effective client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets and manage margins.

Skills

Culinary experience

Management

Team leadership

Multi-tasking

Communication skills

Education

Culinary degree

Job description

Aramark is seeking an Executive Chef to oversee chef managers and hourly staff, developing culinary solutions to meet customer needs and tastes. The role focuses on production standards, food quality, and effective service delivery.

Responsibilities include managing a culinary team, ensuring standards, mentoring staff, and maintaining client rapport while driving margin improvements and operational excellence.