Executive Chef - Multi-Concept Culinary Leader

Aramark; Hereford (TX); On-site; USD 110,000 - 165,000; Full time

Job summary

Aramark Nexus is seeking an Executive Chef to lead culinary operations for a new, high-volume dining program near Hereford, Texas, within driving distance of Hereford and Amarillo.

The ideal candidate will be a senior culinary leader with a track record of managing multiple dining concepts, developing teams, and delivering exceptional guest experiences while maintaining strict food safety and cost controls.

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 is highly valued.
• Culinary degree or equivalent training preferred.

Responsibilities

• Provide overall culinary leadership across multiple dining concepts and 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.
• 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

Executive leadership

Culinary operations

Menu development

Cost control

Staff development

High-volume service

Food safety

Education

Culinary degree preferred

Job description

Aramark Nexus is seeking an Executive Chef to lead culinary operations for a new, high-volume dining program near Hereford, Texas, within driving distance of Hereford and Amarillo.

The ideal candidate will be a senior culinary leader with a track record of managing multiple dining concepts, developing teams, and delivering exceptional guest experiences while maintaining strict food safety and cost controls.