Job Description

Reporting into the General Manager, the Executive Dining Chef is responsible for leading and managing all culinary operations within the executive dining program. This role ensures the delivery of exceptional, high-quality meals and experiences tailored to senior leadership and VIP guests. The chef will oversee menu development, food preparation, kitchen staff, and maintain the highest standards of food safety, presentation, and service. Monday-Friday operations Comprehensive Benefits Package  Job Responsibilities Menu Development & Execution Design and execute seasonal, innovative menus that reflect culinary excellence and meet the preferences of executive clientele. Incorporate dietary restrictions and preferences into menu planning. Ensure consistency in taste, presentation, and quality. Leadership & Team Management Supervise and mentor kitchen staff, fostering a culture of professionalism and continuous improvement. Schedule and manage daily kitchen operations, ensuring efficiency and timeliness. Conduct regular training on culinary techniques, safety, and sanitation. Quality & Compliance Maintain compliance with health and safety regulations, including HACCP standards. Monitor inventory and control food costs while minimizing waste. Ensure cleanliness and organization of all kitchen areas. Client Engagement Collaborate with executive assistants and event planners to tailor dining experiences for meetings, events, and special occasions. Provide personalized culinary experiences and accommodate last-minute requests with professionalism. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Culinary degree or equivalent professional certification preferred Excellent communication, organizational, and time-management skills. Requires advanced knowledge of the principles and practices within the food profession Strong knowledge of international cuisines, modern culinary trends, and dietary accommodations Requires experiential knowledge of management of people and/or problems Requires verbal, reading, and written communication skills Ability to work in Aramark computerized systems Education

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