Executive Chef: Lead Culinary Team & Innovation

Aramark; Indianapolis (IN); Hybrid; USD 85,000 - 110,000; Full time

Job summary

Aramark Healthcare+ is seeking an Executive Chef to join their Team at Community Hospital North in Indianapolis, IN. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

The role oversees culinary operations to meet production, presentation, and service standards, ensures food safety, and manages budgets and inventories while coaching staff and driving

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 in a fast-paced kitchen environment.
• Strong communication skills for staff and clients.
• Ability to lead and develop a culinary team.

Responsibilities

• Oversee culinary production ensuring alignment with the Executional Framework.
• Maintain culinary standards for preparation, presentation and service.
• Manage a culinary team including chef managers and hourly staff.
• Coach employees on best practices in food production.
• Plan and lead team meetings and daily huddles.
• Monitor staff records, training, and performance data.
• Develop client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily and communicate trends.
• Ensure food and labor targets are delivered; monitor margins.
• Ensure compliance with safety and quality standards.

Skills

Culinary experience

Management experience

Team leadership

Multi-tasking

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark Healthcare+ is seeking an Executive Chef to join their Team at Community Hospital North in Indianapolis, IN. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

The role oversees culinary operations to meet production, presentation, and service standards, ensures food safety, and manages budgets and inventories while coaching staff and driving