Executive Chef Leader in School Nutrition

Aramark; Chicago, Northern (IL, KY); Hybrid; USD 75,000 - 85,000; Full time

Job summary

Aramark is seeking an Executive Chef Manager to lead Chicago Public Schools’ culinary operations. The role is hands-on, driving menus, recipes, quality, and food safety while aligning with our Operational Excellence framework.

You will develop staff, coach teams, and coordinate internal and external catering. Strong client relations and food safety compliance are essential for success in this leadership position.

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.
• Food Truck experience preferred.
• 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

• Culinary Strategy & Execution: Ensures culinary production aligns with the Executional Framework and adheres to waste, menus, recipes, and labor standards.
• Food Standards & Quality: Maintains production, presentation, and service standards; standardizes recipes for consistency.
• Staff Leadership & Development: Train and coach kitchen staff; share techniques and recognize performance.
• Events & Client Relations: Oversee catering events; build client and guest rapport.
• Equipment & Safety: Ensure equipment operation; comply with safety and QA policies.

Skills

Culinary experience

Leadership

Menu planning

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef Manager to lead Chicago Public Schools’ culinary operations. The role is hands-on, driving menus, recipes, quality, and food safety while aligning with our Operational Excellence framework.

You will develop staff, coach teams, and coordinate internal and external catering. Strong client relations and food safety compliance are essential for success in this leadership position.