Executive Chef

The Executive Chef is responsible for overseeing the culinary operations of our kitchen, ensuring that all food is prepared to the highest standards of quality and safety. This role requires strong leadership and communication skills, as well as the ability to work effectively in a fast-paced environment.

Key Responsibilities:

• Schedule and assign daily work activities to staff and supervise the completion of tasks.
• Train and guide staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
• Cook and prepare food following production guidelines and standardized recipes.
• Set up workstation with all needed ingredients and equipment.
• Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely use all food utensils including knives.
• Operate equipment such as ovens, stoves, slicers, mixers, etc.
• Bake, roast, broil, steam, and use a variety of cooking methods on meats, vegetables, and other foods.
• Arrange, garnish, and portion food following established guidelines.
• Properly store food by following food safety policies and procedures.
• Clean and sanitize work areas, equipment, and utensils.
• Maintain excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc.
• Follow Aramark safety policies and procedures including food safety and sanitation.
• Ensure security of company assets.
• Produce and maintain work schedules and may prepare production records.

Aramark is an equal opportunity employer and welcomes applications from diverse candidates. We are committed to creating an inclusive work environment that values diversity and promotes equal opportunities for all employees.