Executive Chef - Aramark Nexus

Aramark•Amarillo, TX

6d•Onsite

About The Position

Aramark Nexus is seeking experienced Executive Chef candidates who are interested in future culinary leadership opportunities across Nexus locations throughout the United States. If you are an Executive Chef, Senior Executive Chef, Culinary Director, Chef Manager, Executive Sous Chef, or high-volume culinary leader interested in joining Aramark Nexus, please apply to be considered for current and future opportunities. Nexus opportunities are often located in remote or unique workforce community environments where our teams support large-scale hospitality, food service, residential, and facilities operations. These roles are designed for culinary leaders who can lead teams, manage high-volume production, maintain strong food quality, and create a consistent guest experience in complex operating environments. The Executive Chef is a management position responsible for overseeing chef managers and hourly culinary staff. This role develops and executes culinary solutions that meet guest, client, and operational needs while maintaining high standards for production, presentation, service, food safety, and quality. The Executive Chef applies strong culinary technique, leads kitchen execution, coaches employees, manages food and labor performance, and ensures the final presentation and service of food meets Aramark standards. This opportunity is a strong fit for culinary leaders who enjoy building teams, solving operational challenges, working directly with guests, and leading food service in environments where hospitality, consistency, safety, and execution matter every day. About Aramark Nexus Aramark Nexus supports hospitality, food service, facilities, residential operations, transportation, retail, recreation, guest services, and workforce community services for people who live and work on site. Nexus teams help create clean, safe, welcoming, and well-run environments where residents and guests can rest, recharge, connect, and feel supported throughout their stay. Our culinary teams play a central role in that experience. From daily meal service to high-volume production, menu execution, food safety, guest engagement, and team leadership, the Executive Chef helps shape the quality of life for the people we serve. For candidates looking for Executive Chef, culinary director, chef manager, or high-volume food service leadership opportunities in unique locations across the United States, Aramark Nexus offers the opportunity to lead meaningful work, grow professionally, and be part of operations that matter. Free Room and Board Many Aramark Nexus opportunities are based in remote or residential workforce community locations. Depending on the assignment, Aramark employees may have access to free single occupancy on-site accommodations as part of their employment. These accommodations are designed to support employees working in unique operating environments where living on site may be part of the experience. Meals may also be included for Aramark staff while assigned to the location. Many Aramark Nexus opportunities are based in remote or residential workforce community locations. Depending on the assignment, Aramark employees may have access to free single occupancy on-site accommodations as part of their employment. These accommodations are designed to support employees working in unique operating environments where living on site may be part of the experience. Meals may also be included for Aramark staff while assigned to the location.

Requirements

Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
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

Experience as an Executive Chef, Senior Executive Chef, Culinary Director, Chef Manager, Executive Sous Chef, Sous Chef, Food Production Manager, or high-volume culinary leader.
Experience in workforce communities, remote sites, hospitality, resorts, hotels, campus dining, corporate dining, healthcare food service, senior living dining, sports and entertainment, large-scale residential dining, or contract food service.
Experience leading high-volume food production and service across multiple meal periods, outlets, dining rooms, or service areas.
Experience managing chef managers, culinary supervisors, hourly cooks, prep teams, stewards, and kitchen support teams.
Experience with food cost, labor management, inventory, procurement, menu execution, waste reduction, and operational reporting.
Experience opening, mobilizing, stabilizing, or improving culinary operations.
Experience maintaining food safety, sanitation, quality assurance, production standards, and guest satisfaction in complex operating environments.
Experience working in remote, residential, camp, campus, workforce housing, or 24/7 hospitality environments.

Responsibilities

Lead culinary operations across assigned Nexus locations or accounts.
Oversee chef managers, kitchen leaders, and hourly culinary employees.
Ensure culinary production connects to Aramark’s Executional Framework.
Maintain proper culinary standards and techniques for food preparation, production, presentation, and service.
Manage the final presentation and service of food to ensure quality, consistency, and guest satisfaction.
Train, coach, and manage culinary and kitchen employees on best-practice food production techniques.
Create a shared understanding with employees around expectations, goals, and how work should be achieved.
Reward and recognize employees for strong performance, teamwork, safety, and service.
Plan and execute team meetings, daily huddles, and operational communication.
Maintain staff records, training records, shift opening and closing checklists, and performance data.
Develop and maintain effective client, customer, and guest relationships.
Interact directly with guests and respond to feedback, service needs, and culinary expectations.
Track and communicate culinary trends, ingredient trends, guest preferences, and regional food insights.
Deliver food and labor targets while maintaining strong culinary quality and service.
Use performance metrics, data, ordering patterns, inventory trends, and labor standards to improve margins.
Ensure efficient execution and delivery of culinary products in line with daily menus.
Maintain the integrity of Aramark’s standard food offer and food quality expectations.
Support full compliance with Operational Excellence fundamentals, including waste management, standard menus, recipes, ingredients, customer-driven menus, and labor standards.
Understand and support end-to-end supply chain and procurement processes, ensuring authorized suppliers are used.
Ensure accurate food consumption estimates, requisitions, and food purchasing.
Ensure proper equipment operation, maintenance, safety, and sanitation practices.
Maintain compliance with Aramark SAFE food standards, Quality Assurance standards, occupational safety standards, and environmental safety policies.
Follow all applicable policies, rules, and regulations, including those related to safety, health, wage and hour, food handling, and workplace expectations.
Perform other duties as assigned.