Executive Culinary Leader

The Executive Culinary Leader is a vital management role responsible for overseeing chef managers and culinary staff while developing innovative culinary solutions that cater to diverse customer preferences. You will lead culinary operations to ensure exceptional production, presentation, and service standards. In this position, you will apply advanced culinary techniques to food preparation and ensure final presentation and service exceed expectations. Compensation The salaried rate for this position ranges from $100,000.00 to $110,000.00, reflecting Aramark's commitment to fair compensation for this role. Benefits Aramark offers a comprehensive benefits package for eligible employees, including medical, dental, vision, retirement savings options, and paid time off, among others. Benefit offerings may vary based on location and eligibility. This position will remain open until a qualified candidate is selected. We welcome applications from individuals with arrest or conviction records, in accordance with applicable laws. Key Responsibilities Ensure culinary production aligns with the Executional Framework. Maintain high culinary standards and techniques for food preparation, presentation, and service. Manage a culinary team, including chef managers and hourly staff, focusing on quality and presentation. Train kitchen staff in best practice food production techniques. Foster employee development through coaching and recognition. Conduct team meetings and daily check-ins to ensure alignment and communication. Maintain accurate staff records, including training and performance data. Build and maintain strong relationships with clients and guests. Stay informed about regional culinary trends and ingredient sourcing. Meet food and labor cost targets while ensuring quality. Maintain food quality and safety standards in compliance with Aramark policies. Oversee efficient execution and delivery of all culinary products based on daily menus. Ensure compliance with health standards, safety policies, and operational excellence. Qualifications Minimum of 4 years of culinary experience. At least 2 years in a management role preferred. Culinary degree or equivalent experience required. Strong multitasking and agenda simplification skills. Advanced understanding of food service principles and practices. Excellent oral, reading, and written communication abilities. About Aramark At Aramark, our mission is rooted in service; we aim to make a positive impact for our employees, partners, and communities. We believe in equal employment opportunities for all and celebrate diversity in our workforce. #J-18808-Ljbffr