Aramark
Executive Chef
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Provides a wide variety of culinary solutions to meet customer and client needs. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
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
Is responsible for delivering food and labor targets
Maintains a consistent focus on margin improvement; understanding performance metrics, data, orders, and inventory trends
Ensures efficient execution and delivery of all culinary products in line with the daily menu
Maintains the integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
Complies fully with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer‑driven menus and labor standards
Understands end‑to‑end supply chain and procurement process and systems, ensuring only authorized suppliers are used
Has 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
At Aramark, developing new skills and doing what it takes to get the job done makes a positive impact for our employees and for our customers.
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.
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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
Is responsible for delivering food and labor targets
Maintains a consistent focus on margin improvement; understanding performance metrics, data, orders, and inventory trends
Ensures efficient execution and delivery of all culinary products in line with the daily menu
Maintains the integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
Complies fully with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer‑driven menus and labor standards
Understands end‑to‑end supply chain and procurement process and systems, ensuring only authorized suppliers are used
Has 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
At Aramark, developing new skills and doing what it takes to get the job done makes a positive impact for our employees and for our customers.
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.
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