Executive Chef

As Executive Chef at Zephyr Cove Resort with ARAMARK, you will lead all culinary operations for a high-volume lakeside destination. You'll design seasonal, cost-effective menus, supervise food preparation, and ensure consistency, quality, and presentation across outlets and events. Oversee ordering, inventory, and labor costs while enforcing strict food safety and sanitation standards. You will recruit, train, and coach kitchen staff, fostering a culture of teamwork, safety, and inclusion. Partner closely with operations leaders to support guest satisfaction, financial goals, and Aramark's commitment to service excellence and community impact.

Responsibilities

• Lead daily culinary operations for all resort outlets and events
• Develop seasonal, cost-effective menus aligned with guest expectations and brand standards
• Oversee food preparation, quality, and plate presentation
• Manage purchasing, inventory, and cost controls for food and labor
• Enforce strict food safety, sanitation, and HACCP compliance
• Recruit, train, schedule, and mentor kitchen staff at all levels
• Collaborate with operations and front-of-house leaders to drive guest satisfaction
• Monitor financial performance and support budget and P&L goals
• Implement safety and inclusivity practices consistent with Aramark culture
• Continuously improve processes, recipes, and team performance.

Required Skills

• Menu development and costing
• High-volume food production
• Staff leadership and scheduling
• Inventory and waste control
• Food safety and sanitation (HACCP)
• Vendor and supplier management
• Budgeting and P&L management
• Culinary techniques and plating
• Training and performance management
• Guest service and quality assurance