Executive Chef (Fine Dining)

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 provides a wide variety of culinary solutions, oversees culinary operations to meet production, presentation, and service standards, and applies culinary techniques to food preparation and final presentation and service. Compensation Data COMPENSATION: The Salaried rate for this position is $115,000.00 to $135,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. There is no predetermined application window for this position; the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to, all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. 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 Trains and manages culinary and kitchen employees to use best practice food production techniques Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Rewards and recognizes employees Plans and executes team meetings and daily huddles Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data Develops and maintains effective client and guest rapport for mutually beneficial business relationships Interacts directly with guests daily Aggregates and communicates regional culinary and ingredient trends Responsible for delivering food and labor targets Consistently focuses on margin improvement; understanding performance metrics, data, order, and inventory trends Ensures efficient execution and delivery of all culinary products in line with the daily menu Maintains 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 Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensures proper equipment operation and maintenance Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Complies 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 We are an equal opportunity employer. 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. #J-18808-Ljbffr