Job Description

　　This is a 10-month guaranteed role from March to December 2024 with opportunity on property to transition and continue work after the end date. This position is benefits eligible and offering subsidized housing.

　　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 to meet customer and client needs and tastes. 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.

　　COMPENSATION: The salary rate for this position ranges from $70,000.00 to $80,000.00, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting.

　　If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

　　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

　　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

　　Reward and recognize employees

　　Plan and execute team meetings and daily huddles

　　Complete and maintain all staff records including training records, shift opening/closing checklists and performance data

　　Develop and maintain effective client and guest rapport for mutually beneficial business relationships

　　Interact directly with guests daily

　　Aggregate and communicate regional culinary and ingredient trends

　　Responsible for delivering food and labor targets

　　Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends

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

　　Maintain 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

　　Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase

　　Ensure proper equipment operation and maintenance

　　Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

　　Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

　　At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

　　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

　　Education

　　About Aramark

　　Our Mission

　　Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

　　At Aramark, 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.

　　About Aramark

　　The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .