Regional Executive Chef: Culinary Leadership & Innovation

ARAMARK; Lexington (KY); Sur place; USD 90 000 - 120 000; Plein temps

Résumé du poste

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. Oversees production, presentation, and service standards while driving labor and margin targets.

The role emphasizes staff training, guest relations, and adherence to safety and quality standards across the region as placements vary with business needs.

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 and simplify the agenda for the team.
• Requires strong oral, reading, and written communication skills.

Responsabilités

• Ensures culinary production connects to the Executional Framework.
• Manages a culinary team to ensure quality in final presentation of food.
• Train and manage culinary staff to use best practice food production techniques.
• Plan and execute team meetings and daily huddles.
• Develop and maintain client and guest rapport for mutually beneficial relationships.
• Deliver food and labor targets and monitor margin, data, and inventory trends.

Connaissances

Culinary leadership

Team management

Food safety

Menu planning

Communication

Formation

Culinary degree or equivalent

Description du poste

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet client needs and tastes. Oversees production, presentation, and service standards while driving labor and margin targets.

The role emphasizes staff training, guest relations, and adherence to safety and quality standards across the region as placements vary with business needs.