Executive Chef: Lead Culinary Team & Menu Excellence

Aramark; Philadelphia (Philadelphia County); On-site; USD 85,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead culinary operations in a dynamic environment in the United States. This role oversees chef managers and hourly staff, developing and executing culinary solutions to meet customer tastes and client needs while ensuring production, presentation, and service standards.

You will drive team performance, maintain high food quality, train staff, and manage costs while delivering a superior guest experience and strong client relationships.

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.
• This includes experiential knowledge required for management of people and/or problems.
• Requires oral, reading, and written communication skills.

Responsibilities

• Oversee culinary production connections to the Executional Framework.
• Maintain proper culinary standards for preparation, presentation, and service.
• Lead a culinary team including chef managers and hourly staff to ensure quality.
• Train and manage culinary staff in best food production practices.
• Develop client and guest rapport for mutually beneficial relationships.
• Ensure delivery of food and labor targets and margin improvement.
• Ensure compliance with safety, quality, and procurement standards.

Skills

Culinary management

Team leadership

Food safety & quality

Staff training

Communication skills

Menu planning

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead culinary operations in a dynamic environment in the United States. This role oversees chef managers and hourly staff, developing and executing culinary solutions to meet customer tastes and client needs while ensuring production, presentation, and service standards.

You will drive team performance, maintain high food quality, train staff, and manage costs while delivering a superior guest experience and strong client relationships.