Executive Chef: Lead Culinary Team & Menu Innovation

Aramark Correctional Services; Hickory (NC); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and a culinary team, delivering high-quality menus and operational excellence across production, presentation, and service. You will develop and execute culinary solutions aligned with client needs and uphold Aramark food safety standards.

The role emphasizes team leadership, strategic planning, cost controls, and guest engagement, with daily interaction with clients and guests to ensure outstanding dining experiences and consistent food

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 connects to the Executional Framework.
• Ensures proper culinary standards and techniques for preparation, production, presentation and service.
• 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.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.
• Complete and maintain 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.
• Focus on margin improvement; understanding performance metrics, data, order, and inventory trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain integrity of the standard Aramark food offer; ensure food quality and safety.
• Comply with Operational Excellence fundamentals: waste management, standard menus, recipes and ingredients and labor standards.
• Understand end to end supply chain and procurement process and systems; ensure only authorized suppliers are used.
• Full knowledge and implementation of the Food Framework.
• Estimate food consumption accurately for requisitions and/or food purchases.
• Ensure proper equipment operation and maintenance.
• Comply with Aramark SAFE food and Quality Assurance standards and safety policies.

Skills

Team management

Communication skills

Multi-tasking

Food quality standards

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead chef managers and a culinary team, delivering high-quality menus and operational excellence across production, presentation, and service. You will develop and execute culinary solutions aligned with client needs and uphold Aramark food safety standards.

The role emphasizes team leadership, strategic planning, cost controls, and guest engagement, with daily interaction with clients and guests to ensure outstanding dining experiences and consistent food