Remote Executive Chef - High-Volume Culinary Leader

Aramark; Amarillo (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Aramark Nexus seeks experienced Executive Chef candidates for future culinary leadership across Nexus locations in the United States. The role oversees chef managers and hourly staff, develops culinary solutions, and ensures guest satisfaction while meeting Aramark standards.

Perfect for leaders who enjoy team building, operational problem solving, and direct guest interaction in remote or unique sites where hospitality and execution matter daily.

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 oral, reading, and written communication skills.

Responsibilities

• Lead culinary operations across assigned Nexus locations or accounts.
• Oversee chef managers, kitchen leaders, and hourly culinary employees.
• Ensure culinary production connects to Aramark’s Executional Framework.
• Maintain proper culinary standards and techniques for food preparation, production, presentation, and service.
• Manage the final presentation and service of food to ensure quality, consistency, and guest satisfaction.
• Train, coach, and manage culinary and kitchen employees on best-practice food production techniques.
• Create a shared understanding with employees around expectations, goals, and how work should be achieved.
• Reward and recognize employees for strong performance, teamwork, safety, and service.
• Plan and execute team meetings, daily huddles, and operational communication.
• Maintain staff records, training records, shift opening and closing checklists, and performance data.
• Develop and maintain effective client, customer, and guest relationships.
• Interact directly with guests and respond to feedback, service needs, and culinary expectations.
• Track and communicate culinary trends, ingredient trends, guest preferences, and regional food insights.
• Deliver food and labor targets while maintaining strong culinary quality and service.
• Use performance metrics, data, ordering patterns, inventory trends, and labor standards to improve margins.
• Ensure efficient execution and delivery of culinary products in line with daily menus.
• Maintain the integrity of Aramark’s standard food offer and food quality expectations.
• Support full compliance with Operational Excellence fundamentals, including waste management, standard menus, recipes, ingredients, customer-driven menus, and labor standards.
• Understand and support end-to-end supply chain and procurement processes, ensuring authorized suppliers are used.
• Ensure accurate food consumption estimates, requisitions, and food purchasing.
• Ensure proper equipment operation, maintenance, safety, and sanitation practices.
• Maintain compliance with Aramark SAFE food standards, Quality Assurance standards, occupational safety standards, and environmental safety policies.
• Follow all applicable policies, rules, and regulations, including those related to safety, health, wage and hour, food handling, and workplace expectations.
• Perform other duties as assigned.

Skills

Multi-tasking

Team leadership

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark Nexus seeks experienced Executive Chef candidates for future culinary leadership across Nexus locations in the United States. The role oversees chef managers and hourly staff, develops culinary solutions, and ensures guest satisfaction while meeting Aramark standards.

Perfect for leaders who enjoy team building, operational problem solving, and direct guest interaction in remote or unique sites where hospitality and execution matter daily.