Executive Chef | Lead Culinary Team & Menu Execution

Aramark; Philadelphia (Philadelphia County); On-site; USD 95,000 - 135,000; Full time

Job summary

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

You will manage a team, train staff, and ensure food quality and safety while controlling food and labor costs. The role requires strong leadership, culinary expertise, and the ability to communicate with guests and clients daily.

Qualifications

• Requires at least 4 years of culinary experience.
• Culinary management experience preferred.
• Culinary degree or equivalent experience required.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge for management of people and problems.
• Excellent oral, reading, and written communication skills.

Responsibilities

• Ensures culinary production connects to Executional Framework.
• Ensures proper culinary standards and techniques for food prep, production, presentation, and service.
• Manages a culinary team including chef managers and hourly staff to ensure quality in final presentation.
• Train and manage culinary and kitchen staff in best practice food production techniques.
• Coach employees by creating a shared understanding of goals and methods.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Maintain staff records including training records, shift opening/closing checklists and performance data.
• Develop and maintain 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.
• Focus on margin improvement; monitor performance metrics, data, orders and inventory trends.
• Ensure efficient execution and delivery of culinary products per daily menus.
• Maintain integrity of Aramark food offerings; ensure food quality and safety.
• Comply with Operational Excellence fundamentals: waste management, standard menus, recipes and ingredients.
• Understand end-to-end supply chain and procurement; ensure authorized suppliers.
• Implement the Food Framework.
• Ensure accuracy of estimated food consumption for requisitions/purchases.
• Ensure proper equipment operation and maintenance.
• Adhere to Aramark SAFE food and Quality Assurance standards and safety policies.
• Comply with safety, health, wage and hour regulations.

Skills

Multi-tasking

Team agenda simplification

Oral writing and reading communication

People management experience

Food profession knowledge

Culinary expertise

Education

Culinary degree or equivalent experience

Job description

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

You will manage a team, train staff, and ensure food quality and safety while controlling food and labor costs. The role requires strong leadership, culinary expertise, and the ability to communicate with guests and clients daily.