Executive Chef: Lead Kitchen, Craft Menus, Ensure Quality

Aramark; Dallas (TX); On-site; USD 52,000 - 72,000; Full time

Job summary

Aramark in Dallas is seeking an experienced kitchen manager to train and lead kitchen personnel, coordinate culinary activities, estimate food usage, and plan menus with standardized recipes to ensure consistent quality.

You will supervise safety and sanitation, oversee catering events, and contribute to menu pricing and presentation. This role requires strong leadership, communication, and a background in culinary operations to deliver high-quality service in a fast-paced environment.

Qualifications

• Requires 2-3 years in a related kitchen management position.
• Requires 2-3 years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.

Responsibilities

• Trains and leads kitchen personnel.
• Supervises/coordinates all related culinary activities.
• Estimates food consumption and requisition or purchase food.
• Selects and develops recipes and standardizes production recipes to ensure consistent quality.
• Establishes presentation technique and quality standards, and plans and prices menus.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Skills

Team leadership

Training

Food preparation

Education

Culinary degree

Job description

Aramark in Dallas is seeking an experienced kitchen manager to train and lead kitchen personnel, coordinate culinary activities, estimate food usage, and plan menus with standardized recipes to ensure consistent quality.

You will supervise safety and sanitation, oversee catering events, and contribute to menu pricing and presentation. This role requires strong leadership, communication, and a background in culinary operations to deliver high-quality service in a fast-paced environment.