Executive Chef: Lead Culinary Team & Standards

Aramark; Chicago (IL); Vor Ort; USD 75.000 - 85.000; Vollzeit

Benefits dieser Stelle

Medical insurance

Dental insurance

Vision insurance

401(k) retirement plan

Parental leave

Disability coverage

Zusammenfassung

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes while ensuring production, presentation and service standards. You will lead a culinary team, train staff, maintain food quality and safety, and drive margin and guest satisfaction through disciplined operations and effective leadership.

This role requires strong leadership, strategic menu planning, and the ability to operate within

Qualifikationen

• 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 manage a team.

Aufgaben

• Ensures culinary production connects to the Executional Framework.
• Manages a culinary team, including chef managers and hourly staff.
• Train and manage culinary staff to use best practice food production techniques.
• Coach employees by creating a shared understanding of goals and methods.
• Plan and execute team meetings and daily huddles.
• Develop and maintain client and guest rapport for mutual benefit.
• Deliver food and labor targets and improve margins.
• Maintain food quality and safety standards.

Kenntnisse

Multi-tasking

Team leadership

Communication

Ausbildung

Culinary degree or equivalent experience

Jobbeschreibung

Aramark is seeking an Executive Chef to oversee chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes while ensuring production, presentation and service standards. You will lead a culinary team, train staff, maintain food quality and safety, and drive margin and guest satisfaction through disciplined operations and effective leadership.

This role requires strong leadership, strategic menu planning, and the ability to operate within