Executive Chef

The Role

This is an Executive Chef position at Aramark's operation in Philadelphia, PA. You'd be managing a team of chef managers and hourly culinary staff, making sure every plate that leaves the kitchen meets the standards you set. It's a hands on leadership role where your culinary judgment drives both quality and results.

Who We're Looking For

• At least 4 years of culinary experience under your belt
• A culinary degree or the equivalent real world experience
• 2 or more years in a management role is preferred but not required
• You can juggle multiple priorities without losing focus
• You know how to simplify complex tasks for the people around you
• Advanced understanding of food principles and practices ; this isn't an entry level chef spot
• Solid communication skills, both spoken and written

What You'll Actually Do Day to Day

You'll oversee the whole culinary operation ; from production to plating. That means setting standards for preparation, presentation, and service, then making sure your team delivers them consistently.

• Train kitchen staff on best practice food production techniques until it becomes second nature
• Coach employees by creating a shared understanding of what needs to happen and how to make it happen
• Recognize and reward people doing good work ; that's part of building a strong team
• Plan team meetings and daily huddles so everyone knows the game plan before service starts
• Keep all staff records current: training logs, shift checklists, performance data
• Cultivate relationships with clients and guests that go beyond just transactions; you want repeat visits because people trust your food
• Sit down with guests directly every day ; get their feedback, read the room, adjust if needed
• Track regional culinary trends and ingredients, then share what you learn with the broader team
• Own food and labor targets; margin improvement is always top of mind. You'll understand performance metrics, order patterns, inventory trends.
• Make sure execution matches the daily menu exactly ; no shortcuts on consistency
• Safeguard Aramark's standard food offer while maintaining rigorous food quality and safety at all times
• Aramark SAFE food standards matter here. Full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, ingredients. You manage customer driven menus alongside labor standards.

The Nitty Gritty Stuff That Makes It Right With Compliance & Safety Knowledge You Bring Every Shift Without Thinking Twice After A While Honestly It Becomes Second Nature If You've Done This Long Enough But Officially Here Goes List Below From The Policy Book Basically

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