Executive Chef

About this role

Requirements

• At least 4 years of culinary experience
• At least 2 years in a management role
• Ability to apply culinary techniques to food preparation and manage final presentation
• Knowledge of Aramark SAFE food and Quality Assurance standards
• Understanding of end-to-end supply chain and procurement processes
• Full knowledge and implementation of the Food Framework
• Experience ensuring compliance with occupational and environmental safety policies

Responsibilities

• Ensure culinary production appropriately connects to the Executional Framework
• Ensure proper culinary standards and techniques for preparation of food items, including production, presentation, and service standards
• Manage 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
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Deliver food and labor targets with consistent focus on margin improvement
• Maintain integrity of the standard Aramark food offer and ensure food quality and safety

Benefits

• Develop new skills and make positive impact for employees and customers
• Opportunity to deliver out-of-this-world sensory experiences
• Build transparency and strong partnerships from design to delivery