Executive Chef
$100,000–$115,000 year
On-siteMilpitas, California, United States
Job Summary
Oversee culinary operations and manage a team of chef managers and hourly staff to ensure quality in final food presentation. Develop and execute culinary solutions that meet customer needs while maintaining production, presentation, and service standards. Train employees on best practice food production techniques, coach staff on shared understanding of goals, and plan daily huddles. Deliver food and labor targets by managing waste, standard menus, and inventory trends through full supply chain and procurement oversight. Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational safety policies, and all applicable regulations. Aggregate regional culinary trends and maintain effective client rapport to drive margin improvement and consistent food quality.
Required Qualifications
- At least 4 years of culinary experience
- 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
- Requires oral, reading, and written communication skills
Desired Qualifications
- At least 2 years in a management role preferred
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