Executive Chef: Lead Culinary Team & Menu Excellence

Aramark; Philadelphia (Philadelphia County); On-site; USD 90,000 - 140,000; Full time

Job summary

Aramark in Philadelphia, PA is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. You will oversee operations to ensure production, presentation, and service standards.

You will apply advanced culinary techniques, manage final presentation, train and coach the team, and drive food quality, safety, and cost targets while maintaining guest rapport and menu innovation.

Qualifications

• 4+ years culinary experience.
• 2+ years in a management role (preferred).
• Ability to multi-task and manage staff
• Strong knowledge of food safety and quality standards.

Responsibilities

• Oversee culinary production connecting to the Executional Framework.
• Maintain culinary standards for preparation, presentation, and service.
• Lead chef managers and hourly staff to ensure quality in final presentation of food.
• Train and manage kitchen staff in best practice food production techniques.
• Coach and motivate employees, fostering a team environment.
• Plan and run team meetings and daily huddles; maintain staff records.
• Develop and maintain client and guest rapport for mutual benefit.
• Interact with guests daily to gather feedback and ensure satisfaction.
• Monitor margins, data, and inventory to improve cost efficiency.
• Ensure compliance with safety and quality policies across operations.

Skills

Culinary Leadership

Menu Development

Team Management

Education

Culinary degree

Job description

Aramark in Philadelphia, PA is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. You will oversee operations to ensure production, presentation, and service standards.

You will apply advanced culinary techniques, manage final presentation, train and coach the team, and drive food quality, safety, and cost targets while maintaining guest rapport and menu innovation.