Executive Chef: Lead Culinary Team & Menu Innovation

Aramark Corporation; Atlanta (GA); On-site; USD 90,000 - 130,000; Full time

Job summary

Aramark is seeking an Executive Chef in Atlanta to oversee chef managers and hourly culinary staff, developing and executing culinary solutions that meet client needs and tastes. You will ensure production, presentation, and service standards are met while applying advanced culinary techniques.

The role focuses on managing a diverse kitchen team, driving food quality, safety, and continuous improvement in menus and labor targets, with day-to-day guest interaction and trend communication.

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 multitask across competing priorities.
• Ability to simplify the agenda for the team.
• Requires advanced knowledge of culinary principles and practices.
• Strong oral, reading, and written communication skills.

Responsibilities

• Oversee culinary production and connect it to the Executional Framework.
• Manage a culinary team including chef managers and hourly staff to ensure quality.
• Train and manage kitchen staff in best practice food production techniques.
• Coach staff and align on shared goals and how to achieve them.
• Develop client and guest rapport for mutually beneficial relationships.
• Interact daily with guests and communicate regional culinary trends.
• Ensure food and labor targets are met and margins improved.
• Maintain food quality, safety, and adherence to company standards.

Skills

Culinary experience

Management

Multi-tasking

Team communication

Operational knowledge

Food safety

Decision making

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef in Atlanta to oversee chef managers and hourly culinary staff, developing and executing culinary solutions that meet client needs and tastes. You will ensure production, presentation, and service standards are met while applying advanced culinary techniques.

The role focuses on managing a diverse kitchen team, driving food quality, safety, and continuous improvement in menus and labor targets, with day-to-day guest interaction and trend communication.