Executive Chef - Chicago Public Schools

Aramark•Chicago, IL

13d•$75,000 - $85,000•Onsite

About The Position

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. The Executive Chef Manager oversees comprehensive culinary operations with a hands-on approach, ensuring production aligns with strategic frameworks and operational excellence standards. Reporting to the Business Process Director, this role is responsible for delivering exceptional customer service and food experiences. The position upholds food quality through standardized recipes, presentation techniques, and menu planning, while also driving team development through training, coaching, and employee recognition. The Executive Chef Manager fosters strong client and guest relationships by coordinating internal and external catering events and supports budgetary goals by executing company-delivered programs. Additionally, the role ensures compliance with Aramark safety protocols, maintains kitchen equipment, and enforces culinary standards across all operations.

Requirements

Requires 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.
This includes experiential knowledge required for management of people and/or problems.
Requires oral, reading, and written communication skills

Nice To Haves

At least 2 years in a management role preferred
Food Truck experience preferred

Responsibilities

Ensures culinary production appropriately connects to the Executional Framework
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Select and develop recipes and standardize production recipes to ensure consistent quality
Establish presentation techniques and quality standards, and plan and price menus
Train and manage kitchen employees to use best practice food production techniques
Offer culinary instruction and/or demonstrate culinary techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees via employee recognition platform
Coordinate and oversee culinary activities and catering events both internal and external
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety and health