Executive Chef - Zoo Culinary Leadership & Guest Experience

Aramark; Cleveland (OH); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

401(k)

Paid time off

Job summary

Aramark is seeking an Executive Chef for the Cleveland Zoo in Cleveland, Ohio. The role oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

The position manages culinary operations to meet production, presentation, and service standards, applying techniques to food preparation and final presentation. Excellent leadership and communication are essential.

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

• Oversee culinary production and ensure alignment with the Executional Framework.
• Maintain culinary standards for preparation, presentation and service.
• Manage a culinary team including chef managers and hourly staff.
• Train and coach culinary staff on best practices and food production techniques.
• Lead team meetings and staff communication to achieve goals.
• Maintain staff records and performance data.
• Develop client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily.
• Monitor trends in regional culinary and ingredient usage.

Skills

Culinary leadership

Menu planning

Staff training

Guest interaction

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef for the Cleveland Zoo in Cleveland, Ohio. The role oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes.

The position manages culinary operations to meet production, presentation, and service standards, applying techniques to food preparation and final presentation. Excellent leadership and communication are essential.