Executive Chef | Lead Culinary Teams & Innovation

Aramark Correctional Services; Cleveland (OH); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Parental leave

Disability coverage

Job summary

Aramark is seeking an Executive Chef to lead chef managers and culinary staff, shaping menus and presentation to meet client tastes while maintaining high quality. The role emphasizes production planning, staff development, and strong leadership to drive culinary excellence across operations.

The position requires several years in culinary leadership, a culinary degree or equivalent experience, and a track record of team coaching, performance measurement, and continuous improvement.

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 and manage staff efficiently.
• Strong communication skills in oral, reading, and written form.

Responsibilities

• Oversee chef managers and hourly staff to ensure quality in final presentation of food.
• Develop and execute culinary solutions to meet customer needs and tastes.
• Train and manage culinary staff using best practice food production techniques.
• Plan and conduct team meetings and daily huddles to align objectives.
• Maintain records including training, shift opening/closing checklists and performance data.
• Ensure compliance with safety, quality, and labor standards.

Skills

Culinary experience

Management experience

Multi-tasking

Communication skills

Education

Culinary degree

Job description

Aramark is seeking an Executive Chef to lead chef managers and culinary staff, shaping menus and presentation to meet client tastes while maintaining high quality. The role emphasizes production planning, staff development, and strong leadership to drive culinary excellence across operations.

The position requires several years in culinary leadership, a culinary degree or equivalent experience, and a track record of team coaching, performance measurement, and continuous improvement.