Executive Chef: Lead Culinary Team & Menus

Aramark; Atlanta (GA); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, overseeing culinary strategy, production, presentation, and service standards at our facility in Atlanta. You will develop and execute culinary solutions aligned with client needs and taste profiles.

You will manage a culinary team, drive food quality, safety, and labor targets, and communicate regional trends to clients, while ensuring efficient operations and adherence to Aramark standards.

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

• Oversees culinary production and ensures connection to the Executional Framework.
• Maintains culinary standards for preparation, presentation, and service.
• Manages chef managers and hourly staff to ensure quality in presentation of food.
• Trains and manages culinary staff to use best practice techniques.
• Coaches employees by clarifying what needs to be achieved and how to achieve it.
• Plans and conducts team meetings and daily huddles.
• Maintains staff records including training, shift checklists and performance data.
• Builds client and guest rapport for mutually beneficial relationships.
• Interacts directly with guests daily.
• Communicates regional culinary and ingredient trends.

Skills

Culinary leadership

Team management

Multi-tasking

Communication skills

Food safety

Education

Culinary degree

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, overseeing culinary strategy, production, presentation, and service standards at our facility in Atlanta. You will develop and execute culinary solutions aligned with client needs and taste profiles.

You will manage a culinary team, drive food quality, safety, and labor targets, and communicate regional trends to clients, while ensuring efficient operations and adherence to Aramark standards.