Remote Executive Chef – Field Leadership & Menu Innovation

Aramark; Philadelphia (Philadelphia County); Remote; USD 140,000 - 180,000; Full time

Job summary

Aramark is seeking an experienced LOB Executive Chef to lead culinary execution with field and sales support across our Student Nutrition programs. The role reports to the Senior Executive Chef and is part of the Operational Excellence Team. This position is remote with travel across the U.S.

and requires strong leadership and program development capabilities. The candidate will mentor culinarians, develop national and regional concepts, and ensure food safety and nutrition standards are met

Qualifications

• Minimum 10 years culinary experience and position in management.
• Computer skills including Microsoft Office Suite.
• Knowledge of USDA meal pattern and food crediting requirements.
• Understanding of recipe standardization and nutrition analysis
• Excellent oral, leadership and communication skills.
• Project management experience preferred.
• Ability to deal with ambiguity and effectively cope with change.
• Must be willing to travel 75% of the time.

Responsibilities

• Supports the field with new business openings, culinary execution, menu & inventory systems, and operational efficiencies.
• Assist the Business Development team in with sales and tradeshows presentations and tastings as appropriate.
• Develop and or enhance LOB/national and regional concepts, products, and recipes in partnership with senior leadership and operational team.
• Supports safety & risk team to ensure all food and team safety initiatives meet or exceed criteria
• Support organization of culinary talent for high profile events and seasonal openings
• Assists with compliance initiatives and product selection to maximize NVD initiative.
• Serves as mentor to culinarians and assists with onboarding.

Job description

Aramark is seeking an experienced LOB Executive Chef to lead culinary execution with field and sales support across our Student Nutrition programs. The role reports to the Senior Executive Chef and is part of the Operational Excellence Team. This position is remote with travel across the U.S.

and requires strong leadership and program development capabilities. The candidate will mentor culinarians, develop national and regional concepts, and ensure food safety and nutrition standards are met