Executive Chef: Lead Culinary Team & Menu Mastery

Aramark Corporation; Murfreesboro (TN); Hybrid; USD 80,000 - 110,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, developing and executing culinary solutions to meet client tastes and service standards. This role oversees culinary operations to ensure high quality, consistency, and guest satisfaction across all offerings.

The Executive Chef will drive menu development, staff training, and performance management while maintaining food safety, cost targets, and a strong focus on customer relationships and teamwork daily.

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 food preparation, production, presentation and service.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• Trains and manages culinary and kitchen employees to use best practice food production techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognizes employees.
• Plans and conducts team meetings and daily huddles.
• Maintains staff records including training records, shift opening/closing checklists and performance data.
• Develops and maintains client and guest rapport for mutually beneficial business relationships.
• Interacts directly with guests daily.
• Aggregates and communicates regional culinary and ingredient trends.
• Responsible for delivering food and labor targets.
• Focuses on margin improvement; understands performance metrics, data, orders and inventory trends.
• Ensures efficient execution and delivery of all culinary products in line with the daily menu.
• Maintains integrity of the standard Aramark food offer; ensures food quality and safety.
• Complies with Operational Excellence through waste management, standard menus, recipes and ingredients.
• Understands end-to-end supply chain and procurement processes and systems.
• Implements the Food Framework.
• Ensures accurate estimates of food consumption for requisitions/purchases.
• Ensures proper equipment operation and maintenance.
• Complies with Aramark SAFE food and Quality Assurance standards and safety policies.
• Adheres to all applicable policies, rules and regulations including safety, health, wage and hour.

Skills

Culinary leadership

Team management

Food safety

Multitasking

Communication skills

Menu development

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, developing and executing culinary solutions to meet client tastes and service standards. This role oversees culinary operations to ensure high quality, consistency, and guest satisfaction across all offerings.

The Executive Chef will drive menu development, staff training, and performance management while maintaining food safety, cost targets, and a strong focus on customer relationships and teamwork daily.