Aramark Corporation
Job Description
The Senior Executive Chef leads the culinary team, overseeing all kitchen operations and ensuring exceptional quality in every dish. This role is responsible for supervising staff, coordinating all culinary activities, and driving innovation to deliver an outstanding dining experience. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeWorksRestaurantGroup.com The hourly rate or salary range for this position is $130,000.00 to $145,000.00. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. Job Responsibilities
Train and lead kitchen personnel. Estimate food consumption and requisition or purchase food. Select and develop recipes as well as standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus. Ensure accurate equipment operation and maintenance. Ensure accurate safety and sanitation in kitchen. Cook selected items no more than 20% of the time. Coordinate special catering events and offer culinary instruction and demonstrate culinary techniques. Directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases. Qualifications
8+ years of industry & culinary management experience. Requires a bachelor's degree or equivalent experience. Ability to lead in a diverse environment with focus on client and customer services. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing, and development of culinary team preferred. P&L accountability and/or contract‑managed service experience desirable.
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The Senior Executive Chef leads the culinary team, overseeing all kitchen operations and ensuring exceptional quality in every dish. This role is responsible for supervising staff, coordinating all culinary activities, and driving innovation to deliver an outstanding dining experience. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeWorksRestaurantGroup.com The hourly rate or salary range for this position is $130,000.00 to $145,000.00. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. Job Responsibilities
Train and lead kitchen personnel. Estimate food consumption and requisition or purchase food. Select and develop recipes as well as standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus. Ensure accurate equipment operation and maintenance. Ensure accurate safety and sanitation in kitchen. Cook selected items no more than 20% of the time. Coordinate special catering events and offer culinary instruction and demonstrate culinary techniques. Directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases. Qualifications
8+ years of industry & culinary management experience. Requires a bachelor's degree or equivalent experience. Ability to lead in a diverse environment with focus on client and customer services. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing, and development of culinary team preferred. P&L accountability and/or contract‑managed service experience desirable.
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