Executive Chef: Lead Culinary Team & Menu Excellence

Aramark; Superior (WI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) retirement plan

Paid time off and parental leave

Job summary

The Executive Chef role at Aramark leads chef managers and hourly culinary staff to craft and execute culinary solutions that meet customer needs and tastes. You will oversee production, presentation, and service standards while driving margin improvement and food safety adherence.

With a focus on developing teams, you’ll train staff, manage performance data, and foster strong client and guest relationships to deliver outstanding culinary experiences at scale.

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

• Ensures culinary production appropriately connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• 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 it is to be achieved.
• Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
• Interact directly with guests daily.
• Aggregate and communicate regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensure proper equipment operation and maintenance.
• Comply with all applicable policies, rules and regulations, including safety, health, wage and hour.

Skills

Leadership

Communication

Multitasking

People management

Education

Culinary degree or equivalent

Job description

The Executive Chef role at Aramark leads chef managers and hourly culinary staff to craft and execute culinary solutions that meet customer needs and tastes. You will oversee production, presentation, and service standards while driving margin improvement and food safety adherence.

With a focus on developing teams, you’ll train staff, manage performance data, and foster strong client and guest relationships to deliver outstanding culinary experiences at scale.