Executive Chef

The Chef de Cuisine is a key leadership position responsible for overseeing all culinary operations within a location. This role requires a strong culinary background, excellent leadership skills, and the ability to manage a team effectively.

• Train and lead kitchen personnel to ensure high-quality food production and exceptional customer service.
• Supervise and coordinate all culinary activities, including menu planning, food preparation, and presentation.
• Estimate food consumption and requisition or purchase food to meet the needs of the location.
• Select and develop recipes to ensure consistent quality and presentation.
• Establish presentation techniques and quality standards, and plan and price menus to meet customer expectations.
• Ensure proper equipment operation and maintenance, and maintain a safe and sanitary kitchen environment.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

• Requires at least 2-3 years of experience in a related position.
• Requires at least 2-3 years of post-high school education, preferably a culinary degree.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires verbal, reading, and written communication skills.

Aramark is a global leader in food and facilities management. We strive to do great things for each other, our partners, our communities, and our planet. We believe in equal employment opportunity and are committed to creating a diverse and inclusive work environment.

We are proud to serve millions of guests every day through food and facilities in 15 countries around the world. Our focus is on helping our employees reach their full potential and creating a positive impact for our customers and communities.