What are the responsibilities and job description for the Executive Chef position at Aramark?
About Our Company
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.
Job Description
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff. They are responsible for developing and executing culinary solutions to meet customer needs and tastes.
Key Responsibilities:
- Develop and execute culinary solutions to meet customer needs and tastes.
- Ensure proper culinary standards and techniques are in place for preparation of food items.
- 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.
- 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.
