Executive Chef: Lead Multi-Concept Kitchens

Aramark Corporation; Hereford (TX); On-site; USD 90,000 - 140,000; Full time

Job summary

Aramark Nexus is seeking an Executive Chef to lead culinary operations for a new, large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo.

This is a senior culinary leadership opportunity for an experienced Executive Chef, Culinary Director, Executive Sous Chef, or senior culinary leader who has successfully led high-volume food service operations, managed multiple dining concepts, and developed strong culinary teams.

Qualifications

• Requires at least 4 years of progressive culinary experience.
• At least 2 years of culinary management or leadership experience preferred.
• Experience leading multiple dining concepts, kitchens, restaurants, or large-scale operations is valued.
• Strong knowledge of food safety, sanitation, and kitchen operations.

Responsibilities

• Provide overall culinary leadership across multiple dining concepts and food service operations.
• Lead and develop a culinary organization that may include chef managers, sous chefs, culinary supervisors, cooks, and hourly kitchen employees.
• Establish and maintain culinary standards for food preparation, production, presentation, service, and guest experience.
• Ensure consistent execution and quality across multiple kitchens, concepts, and service environments.
• Develop, implement, and maintain menus, recipes, production standards, and culinary programs that meet operational and guest needs.
• Train and develop culinary leaders and hourly employees using consistent food production, preparation, and leadership practices.
• Coach culinary leaders and employees by establishing clear expectations, providing feedback, and creating accountability for results.
• Build a strong leadership pipeline through training, development, recognition, and succession planning.
• Lead culinary team meetings, leadership meetings, daily huddles, and operational communication.
• Maintain appropriate training records, opening and closing procedures, performance documentation, and operational standards.
• Develop strong relationships with clients, guests, operational leaders, and other key partners.
• Maintain a visible presence within the operation and regularly interact with guests and culinary teams.
• Monitor culinary, consumer, ingredient, and food trends and identify opportunities to enhance the dining experience.
• Own food and labor performance across the culinary operation.
• Use operational data, financial performance, inventory trends, production information, and other metrics to improve performance and control costs.
• Maintain a consistent focus on food cost, labor productivity, waste reduction, inventory management, and margin improvement.
• Ensure efficient execution and delivery of culinary products across all dining concepts and service periods.
• Maintain the integrity of Aramark culinary programs, menus, recipes, ingredients, and food quality standards.
• Oversee food ordering, inventory, requisitions, forecasting, and appropriate food consumption levels.
• Understand and support the end-to-end supply chain and procurement process, including the use of authorized suppliers and products.
• Ensure proper use, operation, cleaning, and maintenance of culinary equipment.
• Ensure compliance with Aramark food safety, quality assurance, occupational safety, environmental safety, sanitation, and kitchen operating standards.
• Maintain compliance with applicable safety, health, wage and hour, and operational policies and regulations.
• Partner with food service and operational leadership to support staffing, scheduling, procurement, financial performance, special events, and changing business needs.
• Create a positive, accountable, and performance-driven culinary culture focused on teamwork, safety, quality, consistency, and service.

Skills

Culinary leadership

Team development

Menu development

Cost control

Food safety

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark Nexus is seeking an Executive Chef to lead culinary operations for a new, large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo.

This is a senior culinary leadership opportunity for an experienced Executive Chef, Culinary Director, Executive Sous Chef, or senior culinary leader who has successfully led high-volume food service operations, managed multiple dining concepts, and developed strong culinary teams.