Restaurant Executive Chef

ARAMARK seeks a Restaurant Executive Chef to lead culinary operations in a high-volume restaurant setting. You will design and execute menus, oversee food production, and ensure top-tier quality, safety, and consistency. This role manages, trains, and schedules kitchen staff while controlling food and labor costs, inventory, and waste. You'll maintain strict compliance with sanitation and HACCP standards, support catering and special events, and collaborate with front-of-house teams to deliver exceptional guest experiences. Join Aramark's inclusive, service-driven culture with growth and training opportunities.

Responsibilities

• Lead daily kitchen operations for a high-volume restaurant environment, ensuring consistent food quality and presentation
• Develop, test, and refine menus aligned with Aramark standards, client needs, and seasonal ingredients
• Train, schedule, and supervise culinary staff, fostering a culture of safety, teamwork, and inclusivity
• Manage food costs, inventory, and ordering to meet budget, waste, and margin targets
• Ensure strict compliance with food safety, sanitation, and HACCP standards
• Collaborate with front-of-house and management to support exceptional guest experiences
• Monitor production efficiency and implement continuous improvement in recipes and processes
• Support catering, special events, and VIP functions as needed

Required Skills

• Menu development and recipe standardization
• High-volume food production
• Food safety, sanitation, and HACCP compliance
• Kitchen staff training and leadership
• Food and labor cost control
• Inventory and ordering systems
• Culinary techniques and knife skills
• Plating and presentation standards
• Catering and banquet production
• Vendor and supply management