Executive Chef — Lead Culinary Team & Menu Innovation

Aramark Correctional Services; Irving (TX); On-site; USD 90,000 - 140,000; Full time

Job summary

Aramark Healthcare+ seeks an Executive Chef to lead the culinary team at Baylor Scott and White Medical Center Irving in Irving, TX. The Executive Chef is responsible for overseeing chef managers as well as hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

Oversees and manages culinary operations to meet production, presentation, and service standards. You will apply advanced cooking techniques, manage quality and safety, drive cost controls,

Qualifications

• 4+ years of culinary experience
• 2+ years in a management role preferred
• Culinary Degree or equivalent experience
• Ability to multi-task
• Ability to simplify the agenda for the team
• Advanced knowledge of food profession principles and practices
• Experience in managing people and resolving problems and strong communication skills

Responsibilities

• Oversee chef managers and hourly staff to ensure quality in final presentation of food
• Develop and execute culinary solutions to meet customer needs and tastes
• Plan and conduct team meetings and daily huddles
• Train and manage kitchen staff in best practice production techniques
• Maintain staff records including training and performance data
• Ensure compliance with safety, waste, and labor standards
• Manage relationships with clients and guests and communicate trends and changes
• Ensure accurate food consumption estimates and proper procurement processes

Skills

Culinary leadership

Team management

Menu planning

Food safety

Education

Culinary degree or equivalent

Tools

Culinary equipment

Job description

Aramark Healthcare+ seeks an Executive Chef to lead the culinary team at Baylor Scott and White Medical Center Irving in Irving, TX. The Executive Chef is responsible for overseeing chef managers as well as hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

Oversees and manages culinary operations to meet production, presentation, and service standards. You will apply advanced cooking techniques, manage quality and safety, drive cost controls,