Aramark SeniorLIFE+
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Executive Chef - Senior Living Dining
role at
Aramark SeniorLIFE+
The Executive Chef is a management position overseeing sous chefs and hourly culinary staff, responsible for developing and executing culinary solutions that meet the tastes and needs of a high‑end senior living community with 1,200 residents on 13 acres in Gaithersburg, MD. The role includes overseeing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, managing final presentation and service, and coordinating events and frequent catering.
Compensation The salary range for this position is $85,000 to $100,000.
Benefits Aramark offers a comprehensive benefits program including medical, dental, vision, work/life resources, retirement savings plans, paid days off such as parental leave and disability coverage, and other benefits subject to location and eligibility.
Job Responsibilities
Ensures culinary production connects to the Executional Framework.
Maintains proper culinary standards and techniques for preparation, presentation, and service.
Manages a culinary team, including chef managers and hourly staff, to ensure quality.
Trains and manages employees to use best‑practice food production techniques.
Coaches employees by creating a shared understanding of goals.
Rewards and recognizes employees.
Plans and executes team meetings and daily huddles.
Maintains all staff records, including training, shift checklists, and performance data.
Develops and maintains client and guest rapport for mutually beneficial relationships.
Interacts directly with guests daily.
Aggregates and communicates regional culinary and ingredient trends.
Delivers food and labor targets.
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, ensuring quality and safety.
Fully complies with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients.
Understands end‑to‑end supply chain and procurement process and uses authorized suppliers.
Fully knows and implements the Food Framework.
Ensures accurate estimation of food consumption for requisitions and purchases.
Ensures proper equipment operation and maintenance.
Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all operations.
Complies with all applicable policies, rules, and regulations, including safety, health, wage and hour.
Qualifications
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 agenda for the team.
Advanced knowledge of principles and practices within the food profession.
Experience in management of people and/or problems.
Excellent oral, reading, and written communication skills.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.
Applications close once a qualified candidate is selected.
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Executive Chef - Senior Living Dining
role at
Aramark SeniorLIFE+
The Executive Chef is a management position overseeing sous chefs and hourly culinary staff, responsible for developing and executing culinary solutions that meet the tastes and needs of a high‑end senior living community with 1,200 residents on 13 acres in Gaithersburg, MD. The role includes overseeing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, managing final presentation and service, and coordinating events and frequent catering.
Compensation The salary range for this position is $85,000 to $100,000.
Benefits Aramark offers a comprehensive benefits program including medical, dental, vision, work/life resources, retirement savings plans, paid days off such as parental leave and disability coverage, and other benefits subject to location and eligibility.
Job Responsibilities
Ensures culinary production connects to the Executional Framework.
Maintains proper culinary standards and techniques for preparation, presentation, and service.
Manages a culinary team, including chef managers and hourly staff, to ensure quality.
Trains and manages employees to use best‑practice food production techniques.
Coaches employees by creating a shared understanding of goals.
Rewards and recognizes employees.
Plans and executes team meetings and daily huddles.
Maintains all staff records, including training, shift checklists, and performance data.
Develops and maintains client and guest rapport for mutually beneficial relationships.
Interacts directly with guests daily.
Aggregates and communicates regional culinary and ingredient trends.
Delivers food and labor targets.
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, ensuring quality and safety.
Fully complies with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients.
Understands end‑to‑end supply chain and procurement process and uses authorized suppliers.
Fully knows and implements the Food Framework.
Ensures accurate estimation of food consumption for requisitions and purchases.
Ensures proper equipment operation and maintenance.
Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all operations.
Complies with all applicable policies, rules, and regulations, including safety, health, wage and hour.
Qualifications
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 agenda for the team.
Advanced knowledge of principles and practices within the food profession.
Experience in management of people and/or problems.
Excellent oral, reading, and written communication skills.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.
Applications close once a qualified candidate is selected.
#J-18808-Ljbffr