Executive Chef - Lead Culinary Team & Menu Innovation

Aramark Corporation; New York, Northern (NY, KY); Hybrid; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical benefits

401(k) retirement plan

Parental leave

Job summary

Aramark is seeking an Executive Chef in New York to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes. You will manage culinary operations to meet production, presentation, and service standards, while training staff and maintaining food quality and safety.

The role focuses on delivering high-quality dishes, optimizing food costs and labor, and ensuring guest satisfaction.

Qualifications

• Requires at least 5 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

• Oversee chef managers and hourly culinary staff to meet standards.
• Develop and execute culinary solutions to meet customer needs and tastes.
• Manage culinary operations and ensure food quality and presentation.
• Train and manage culinary staff with best practices.
• Interact with guests daily and build client rapport.
• Aim for food and labor targets and margin improvement.

Skills

Multi-tasking

Team leadership

Communication skills

Agenda simplification

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef in New York to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes. You will manage culinary operations to meet production, presentation, and service standards, while training staff and maintaining food quality and safety.

The role focuses on delivering high-quality dishes, optimizing food costs and labor, and ensuring guest satisfaction.