Executive Chef: Lead Culinary Teams & Guest Experience

Aramark; Superior (WI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Parental leave

Disability coverage

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, developing culinary solutions to meet customer needs and tastes. You will oversee operations to ensure production, presentation, and service standards are met, while applying advanced culinary techniques and managing the final presentation of food.

The role requires strong leadership, a culinary degree or equivalent, and the ability to multi-task and communicate effectively with guests and teams.

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

• Oversee chef managers and hourly culinary staff.
• Ensure culinary production connects to the Executional Framework and meets standards.
• Manage a culinary team to ensure quality in final food presentation.
• Train and manage culinary staff to use best practice food production techniques.
• Interact with guests daily and develop client/guest rapport.
• Deliver food and labor targets and monitor margin improvement.
• Comply with safety and quality assurance standards.

Skills

Culinary experience

Leadership

Multi-tasking

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly staff, developing culinary solutions to meet customer needs and tastes. You will oversee operations to ensure production, presentation, and service standards are met, while applying advanced culinary techniques and managing the final presentation of food.

The role requires strong leadership, a culinary degree or equivalent, and the ability to multi-task and communicate effectively with guests and teams.