Executive Chef: Lead Culinary Team & Menu Innovation

Aramark Corporation; Eau Claire (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

Job summary

Aramark in Eau Claire, WI, is seeking an Executive Chef to lead chef managers and hourly culinary staff. You will develop and execute culinary solutions, ensuring quality in production, presentation, and service, while managing budgets and labor targets.

The role requires a culinary degree with at least 4 years in cooking and 2 years in management, strong leadership, and a focus on food safety. Benefits include medical/dental/vision and retirement options; position closes when filled.

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.
• Strong knowledge of food safety and quality standards.

Responsibilities

• Ensures culinary production connects to the Executional Framework.
• Ensures proper culinary standards for preparation, presentation, and service.
• Manages a culinary team to ensure quality in final presentation of food.
• Train and manage culinary staff to use best practice food production techniques.
• Coach employees by creating a shared understanding of goals and methods.
• Plan and execute team meetings and daily huddles.
• Develop and maintain client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily.
• Deliver food and labor targets and improve margins.

Skills

Culinary leadership

Staff management

Menu planning

Food safety

Education

Culinary degree

Job description

Aramark in Eau Claire, WI, is seeking an Executive Chef to lead chef managers and hourly culinary staff. You will develop and execute culinary solutions, ensuring quality in production, presentation, and service, while managing budgets and labor targets.

The role requires a culinary degree with at least 4 years in cooking and 2 years in management, strong leadership, and a focus on food safety. Benefits include medical/dental/vision and retirement options; position closes when filled.