Aramark
Job Description
We're looking for an Executive Chef to helm the kitchen of our bustling dining operation! We are a high‑energy, high‑volume cafe that serves up delicious, from‑scratch meals. In this role, you'll oversee the daily operations of our high‑volume cafe, create and prepare large batches of from‑scratch meals, ensuring every dish meets our high standards. You'll also supervise and coach a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high‑volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time‑management skills, and strong leadership ability to manage and inspire a team with varying skill levels. This is a Monday‑Friday schedule—no nights, no weekends—offering a great work‑life balance. We encourage creativity and trending food knowledge, giving you the freedom to innovate and bring fresh ideas to the table. Our high‑volume kitchen provides an exciting pace and opportunity for internal growth for those looking to advance their culinary career. Job Responsibilities
Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Trains and manages culinary and kitchen employees to use best practice food production techniques Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Rewards and recognizes employees Plans and executes team meetings and daily huddles Completes and maintains all staff records including training records, shift opening/closing checklists and performance data Develops and maintains effective client and guest rapport for mutually beneficial business relationships Interacts directly with guests daily Aggregates and communicates regional culinary and ingredient trends Is responsible for delivering food and labor targets Consistently focuses on margin improvement; understanding performance metrics, data, order, and inventory trends Ensures efficient execution and delivery of all culinary products in line with the daily menu Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Fully complies with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer‑driven menus and labor standards Understands end‑to‑end supply chain and procurement process and systems, ensuring only authorized suppliers are used Has full knowledge and implementation of the Food Framework Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensures proper equipment operation and maintenance Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Qualifications
Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi‑task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. Location: Plano, TX | Salary: $85,000 - $90,000
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We're looking for an Executive Chef to helm the kitchen of our bustling dining operation! We are a high‑energy, high‑volume cafe that serves up delicious, from‑scratch meals. In this role, you'll oversee the daily operations of our high‑volume cafe, create and prepare large batches of from‑scratch meals, ensuring every dish meets our high standards. You'll also supervise and coach a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high‑volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time‑management skills, and strong leadership ability to manage and inspire a team with varying skill levels. This is a Monday‑Friday schedule—no nights, no weekends—offering a great work‑life balance. We encourage creativity and trending food knowledge, giving you the freedom to innovate and bring fresh ideas to the table. Our high‑volume kitchen provides an exciting pace and opportunity for internal growth for those looking to advance their culinary career. Job Responsibilities
Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Trains and manages culinary and kitchen employees to use best practice food production techniques Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Rewards and recognizes employees Plans and executes team meetings and daily huddles Completes and maintains all staff records including training records, shift opening/closing checklists and performance data Develops and maintains effective client and guest rapport for mutually beneficial business relationships Interacts directly with guests daily Aggregates and communicates regional culinary and ingredient trends Is responsible for delivering food and labor targets Consistently focuses on margin improvement; understanding performance metrics, data, order, and inventory trends Ensures efficient execution and delivery of all culinary products in line with the daily menu Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Fully complies with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer‑driven menus and labor standards Understands end‑to‑end supply chain and procurement process and systems, ensuring only authorized suppliers are used Has full knowledge and implementation of the Food Framework Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensures proper equipment operation and maintenance Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Qualifications
Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi‑task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. Location: Plano, TX | Salary: $85,000 - $90,000
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