Executive Chef

Executive Chef – Management The Executive Chef is a management position overseeing chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. The role oversees culinary operations to maintain production, presentation, and service standards, applies culinary techniques to food preparation, and manages the final presentation and service of food. Job Responsibilities Ensure culinary production aligns with the Executional Framework. Maintain proper culinary standards and techniques for preparation, presentation, and service. Manage a culinary team, including chef managers and hourly staff, to ensure quality in final food presentation. Train and manage culinary and kitchen employees in best practice food production techniques. Coach employees by creating a shared understanding of goals and methods. Reward and recognize employees. Plan and execute team meetings and daily huddles. Maintain all staff records, including training records, shift checklists, and performance data. Develop and maintain client and guest rapport for mutually beneficial business relationships. Interact directly with guests daily. Aggregate and communicate regional culinary and ingredient trends. Deliver food and labor targets. Focus consistently on margin improvement; understand performance metrics, data, order, and inventory trends. Ensure efficient execution and delivery of all culinary products in line with the daily menu. Maintain the integrity of the standard Aramark food offer by upholding food quality and safety. Comply fully with Operational Excellence fundamentals: waste management, standard menus, recipes, and labor standards. Understand end-to-end supply chain and procurement, ensuring authorized suppliers only. Own full knowledge and implementation of the Food Framework. Accurate food consumption estimates for requisitions and purchases. Ensure proper equipment operation and maintenance. Maintain compliance with Aramark SAFE food, Quality Assurance standards, occupational and environmental safety policies. Adhere to all applicable policies, rules, and regulations, including safety, health, wage and hour laws. Qualifications At least 4 years of culinary experience. Preferably 2+ years in a management role. Educational requirement: culinary degree or equivalent experience. Advanced knowledge of food profession principles and practices. Experience managing people and/or problem-solving. Strong oral, reading, and written communication skills. Ability to multitask and simplify agenda for the team. Compensation Salary: $70,000 to $85,000. Benefits: Comprehensive benefit programs including medical, dental, vision, and work/life resources. Additional benefits may include retirement plans such as 401(k) and paid days off. Benefits vary by location and are subject to legal requirements and eligibility. EEO Statement At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other characteristics protected by applicable law. Compliance Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance where applicable. #J-18808-Ljbffr