Regional Executive Chef: Lead Innovation & Culinary Excellence

Aramark United States; United States; On-site; USD 120,000 - 150,000; Full time

Job summary

Aramark is seeking a Regional Executive Chef for Yosemite Hospitality to lead culinary strategies, develop new concepts, and ensure high standards of quality across parks. The role involves menu development, training, and coordination with executive leadership to drive revenue while maintaining safety and compliance.

The position requires substantial culinary leadership experience, strong communication skills, and the ability to mentor staff.

Qualifications

• AOS/BS in Culinary Arts or equivalent culinary experience.
• Minimum 10 years culinary experience in hotels or restaurants and management experience.
• Experience overseeing multiple accounts or operations.
• Proficient with Excel and presentation software.

Responsibilities

• Work with senior leadership to set yearly goals and develop implementation plans.
• Lead recruitment and onboarding of culinary leadership within the region.
• Coordinate chef onboarding and seasonal openings with site leaders.
• Develop and enhance regional concepts in partnership with senior leadership and ops teams.
• Partner with marketing to create on-trend food concepts.
• Oversee implementation of concepts across Park operations.
• Review culinary vision with Executives regarding purchasing, labor, COS, sustainability, and revenue initiatives.
• Support risk management ensuring food and team safety standards are met.
• Contribute to culinary leadership training, recruitment, and retention programs.
• Provide feedback and mentoring to property executive chefs.

Skills

Culinary leadership

Communication skills

People development

Team training

Adaptability to change

Financial/revenue awareness

Education

AOS/BS in Culinary Arts

Tools

Excel

PowerPoint

Word processing

Job description

Aramark is seeking a Regional Executive Chef for Yosemite Hospitality to lead culinary strategies, develop new concepts, and ensure high standards of quality across parks. The role involves menu development, training, and coordination with executive leadership to drive revenue while maintaining safety and compliance.

The position requires substantial culinary leadership experience, strong communication skills, and the ability to mentor staff.