Executive Chef: Lead Culinary Team & Menu Innovation

Aramark Corporation; Norton (MA); On-site; USD 95,000 - 110,000; Full time

Job summary

Aramark Corporation is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client tastes and needs. You will oversee culinary operations to meet production, presentation, and service standards.

This role emphasizes strong leadership, hands-on kitchen management, and unwavering commitment to food quality and safety, with responsibility for menu execution and cost control across the operation.

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 and lead teams.
• Strong knowledge of food safety and quality standards.
• Excellent 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 of what needs to be achieved and how.
• Plan and execute team meetings and daily huddles.
• Develop and maintain client and guest rapport for mutually beneficial business relationships.
• Interact directly with guests daily.
• Deliver food and labor targets with a focus on margin improvement.

Skills

Culinary management

Team leadership

Food safety

Operational planning

Communication

Education

Culinary degree or equivalent

Job description

Aramark Corporation is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client tastes and needs. You will oversee culinary operations to meet production, presentation, and service standards.

This role emphasizes strong leadership, hands-on kitchen management, and unwavering commitment to food quality and safety, with responsibility for menu execution and cost control across the operation.