Executive Chef

Executive Chef

Aramark Healthcare+ is seeking an experienced Executive Chef to lead culinary operations at Houston Methodist Baytown Hospital in Baytown, TX. In this role, you'll oversee daily food service operations, supporting patient dining, retail, and catering while ensuring quality and consistency. You'll provide leadership and direction to the culinary team, fostering a positive work environment and strong service culture across the operation. This is a great opportunity for a Chef who values leadership, stability, and long-term growth within a healthcare setting. Relocation assistance is available for qualified candidates. Located in Baytown, just east of Houston, this role offers the best of both worldsan easy commute from several highly desirable communities including Clear Lake, League City, Mont Belvieu, and Houston's Inner Loop. Whether you prefer coastal living, vibrant city life, or family-friendly suburban neighborhoods, you'll find a range of attractive lifestyle options all within a convenient drive of the hospital.

Job Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Plan and execute team meetings and daily huddles
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Interact directly with guests daily
• Aggregate and communicate regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Ensure efficient execution and delivery of all culinary products in line with the daily menu
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Full knowledge and implementation of the Food Framework
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensure proper equipment operation and maintenance
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

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