Executive Chef: Lead Culinary Teams & Innovation

Aramark Corporation; Washington (District of Columbia); On-site; USD 110,000 - 115,000; Full time

Job summary

Aramark is seeking an Executive Chef in the Washington, DC area to lead chef managers and hourly culinary staff, develop and execute culinary strategies, and ensure high-quality food presentation and service.

You will oversee production, apply advanced culinary techniques, and drive improvements in food cost and labor efficiency while maintaining safety and standards across operations.

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

• Ensures culinary production connects to the Executional Framework.
• Maintains culinary standards for preparation, presentation, and service.
• Manages a culinary team to ensure quality in final presentation of food.
• Trains and manages culinary staff in best production practices.
• Coaches employees and rewards performance.
• Plans team meetings and daily huddles.
• Maintains staff records including training and performance data.
• Interacts with guests daily and builds client rapport.
• Communicates regional culinary trends and forecasts.
• Delivers food and labor targets and monitors margins.

Skills

Culinary experience

People management

Multi-tasking

Communication skills

Food safety knowledge

Education

Culinary degree or equivalent

Job description

Aramark is seeking an Executive Chef in the Washington, DC area to lead chef managers and hourly culinary staff, develop and execute culinary strategies, and ensure high-quality food presentation and service.

You will oversee production, apply advanced culinary techniques, and drive improvements in food cost and labor efficiency while maintaining safety and standards across operations.