Senior School Nutrition Executive Chef

Aramark; Midlothian (TX); On-site; USD 85,000 - 105,000; Full time

Job summary

Aramark Executive Chef position within Aramark Student Nutrition oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet client tastes and production standards.

The role requires managing a culinary team, maintaining food quality and safety, and driving menu execution across operations. It emphasizes staff training, performance, and guest satisfaction in a fast-paced environment.

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

• Ensures culinary production connects to the Executional Framework.
• Ensures proper culinary standards and techniques for preparation of food.
• Manages a culinary team, including chef managers and hourly staff.
• Train and manage culinary and kitchen employees in best practices.
• Coach employees by creating a shared understanding of goals and how to achieve them.
• Plan and conduct team meetings and daily huddles.
• Complete and maintain staff records including training records and performance data.
• Develop and maintain client and guest rapport for mutually beneficial relationships.

Skills

Culinary leadership

Management experience

Multi-tasking

Communication skills

Food safety knowledge

People management

Education

Culinary degree or equivalent

Job description

Aramark Executive Chef position within Aramark Student Nutrition oversees chef managers and hourly culinary staff, developing and executing culinary solutions to meet client tastes and production standards.

The role requires managing a culinary team, maintaining food quality and safety, and driving menu execution across operations. It emphasizes staff training, performance, and guest satisfaction in a fast-paced environment.