Executive Chef

1w1 week ago

Aramark

Sugar Land, US · Full-time · $90,000 – $120,000

About this role

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. Offers a wide variety of culinary solutions aligned with client expectations.

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. Ensures efficient execution and delivery of all culinary products in line with the daily menu.

Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation. Trains and coaches employees using best practice food production techniques. Interacts directly with guests daily and develops effective client rapport.

Maintains integrity of the standard Aramark food offer with focus on food quality and safety. Ensures compliance with Aramark SAFE food and Quality Assurance standards. Developing new skills and adapting to job duties supports positive impact for employees and customers.

Requirements

At least 4 years of culinary experience
At least 2 years in a management role preferred
Culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Advanced knowledge of the principles and practices within the food profession
Experiential knowledge required for management of people and/or problems
Oral, reading, and written communication skills

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
Plan and execute team meetings and daily huddles
Deliver food and labor targets with consistent focus on margin improvement
Maintain food quality and safety while ensuring compliance with all applicable policies