Executive Chef: Lead Culinary Team & Strategy

Aramark; Buffalo (NY); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement plans

Parental leave

Job summary

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. The role covers operations to meet production, presentation, and service standards with a focus on quality and consistency.

You will lead culinary operations, ensure standard menus and safety practices, and drive performance across a busy kitchen team while maintaining relationships with clients and guests.

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.
• Experience managing people and problems.

Responsibilities

• Ensures culinary production connects to the Executional Framework.
• Maintains culinary standards for production, presentation and service.
• Manages a culinary team to ensure quality in final presentation of food.
• Trains and manages kitchen staff to use best practice techniques.
• Coaches employees to define and achieve objectives.
• Plans and executes team meetings and daily huddles.
• Maintains staff records including training, schedules and performance data.
• Develops and maintains client and guest rapport for mutually beneficial relationships.
• Interacts directly with guests daily.
• Monitors regional culinary trends and inventory to meet targets.
• Delivers food and labor targets while improving margins.

Skills

Culinary leadership

Team management

Multi-tasking

Food safety

Education

Culinary degree

Job description

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. The role covers operations to meet production, presentation, and service standards with a focus on quality and consistency.

You will lead culinary operations, ensure standard menus and safety practices, and drive performance across a busy kitchen team while maintaining relationships with clients and guests.