What does a Executive Chef at Aramark do?

In this Executive Chef at Aramark role, you will train employees on best practice food production techniques and safety standards; oversee culinary operations to meet production, presentation, and service standards; develop and maintain effective client and guest rapport for business relationships; and manage culinary teams including chef managers and hourly staff to ensure food quality.

What are the requirements for this Executive Chef role?

To qualify for the Executive Chef at Aramark position, applicants should have: 6-8 years of culinary experience; At least 4 years in a kitchen management role; Culinary degree or equivalent experience; Advanced knowledge of food profession principles and practices; In-depth knowledge of cost and inventory controls; and Reliable transportation to worksite.

Is this Executive Chef job remote, hybrid, or on-site?

Aramark has listed this Executive Chef role as on-site.

How much experience is required for this Executive Chef role?

Executive Chef at Aramark typically requires 6–8 years of relevant experience at the senior level.

What skills do you need for the Executive Chef role at Aramark?

Key skills for Executive Chef at Aramark include Culinary Techniques; Food Production Techniques; Cost Controls; Inventory Controls; Supply Chain; Procurement; Food Safety; and Quality Assurance.

What category does the Executive Chef role belong to?

Executive Chef at Aramark is part of the hospitality & catering job category on Recrutus.

Executive Chef — Lower Township, NJ at Aramark

About the Role

The Executive Chef is a strategic management position responsible for overseeing chef managers and hourly culinary staff. This role exists to develop and execute culinary solutions that meet evolving customer needs and tastes while maintaining the highest standards of production, presentation, and service. You will apply advanced culinary techniques to food preparation and manage the final delivery of meals, ensuring a seamless connection between culinary operations and the Executional Framework.

In this position, you will not only manage a team but also coach employees to achieve shared goals, foster a culture of recognition, and maintain effective rapport with guests and clients. The role requires a deep understanding of regional culinary trends, supply chain processes, and cost controls to deliver food and labor targets while driving margin improvement. You will be the guardian of the standard Aramark food offer, ensuring integrity in quality, safety, and compliance with all operational excellence fundamentals.

About Aramark

Rooted in service and united by our purpose, Aramark strives to do great things for our employees, partners, communities, and the planet. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. We believe a career should develop your talents, fuel your passions, and empower your professional growth. Whether you are pursuing a new challenge, a sense of belonging, or a great place to work, our focus is helping you reach your full potential.

Hiring Process

There is no predetermined application window for this position; it will close once a qualified candidate is selected. We encourage you to apply as soon as possible to be considered for this opportunity.

Equal Opportunity

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. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including Fair Chance Ordinances and Acts where applicable.

Work location

Work model: On-site

Sandman Boulevard, Cold Spring, Lower Township, Cape May County, New Jersey, 08204, United States

Lower Township, New Jersey

Key Responsibilities

check_circleTrain employees on best practice food production techniques and safety standards
check_circleOversee culinary operations to meet production, presentation, and service standards
check_circleDevelop and maintain effective client and guest rapport for business relationships
check_circleManage culinary teams including chef managers and hourly staff to ensure food quality
check_circleAggregate and communicate regional culinary and ingredient trends to leadership
check_circleEnsure compliance with food safety, quality assurance, and operational excellence policies
check_circleMaintain equipment operation and ensure accurate food consumption estimates for requisitions
check_circleManage waste, inventory, and labor standards to meet financial targets and margins

Requirements

verified6-8 years of culinary experience
verifiedAt least 4 years in a kitchen management role
verifiedCulinary degree or equivalent experience
verifiedAdvanced knowledge of food profession principles and practices
verifiedIn-depth knowledge of cost and inventory controls
verifiedReliable transportation to worksite

Benefits & Perks

check_circleComprehensive medical, dental, and vision insurancecheck_circleWork/life resourcescheck_circleRetirement savings plans like 401(k)check_circlePaid days off including parental leaveDisability coverage

Executive Chef