Executive Chef

As Executive Chef for ARAMARK in our Food & Beverage Operations, you lead all culinary operations in partnership with the Restaurant General Manager. You will design menus, manage food and labor costs, ensure safety and sanitation, and oversee production for a high-volume environment. You recruit, train, and mentor diverse kitchen teams while modeling Aramark's culture of service, teamwork, and respect. This role offers growth, cross-industry exposure, and the opportunity to elevate guest experiences and community impact every day.

Responsibilities

• Lead all back-of-house culinary operations for a high-volume restaurant within ARAMARK's Food & Beverage portfolio
• Design seasonal, cost-effective menus aligned with client expectations and brand standards
• Ensure strict compliance with food safety, sanitation, and regulatory requirements
• Manage food and labor costs, inventory, ordering, and vendor relationships to meet financial targets
• Recruit, train, schedule, and coach culinary staff to foster a safe, inclusive, high-performance culture
• Partner with the Restaurant General Manager to deliver exceptional guest experiences and operational excellence
• Implement ARAMARK standards for quality, presentation, and portion control across all meal periods
• Drive continuous improvement, innovation, and sustainability initiatives in kitchen operations

Required Skills

• Menu development
• Food cost control
• Budgeting and P&L management
• Staff scheduling and labor management
• Food safety and sanitation (HACCP)
• Inventory and vendor management
• Culinary techniques and production
• Kitchen operations management
• Quality assurance and consistency
• Microsoft Office / POS systems