District Executive Chef Job at Aramark (Houston)

Executive Chef

As an Executive Chef you will cultivate all culinary programs at an account loca...

Location

United States , Jefferson City

Salary:

Not provided

American Food & Vending

Expiration Date

Until further notice

Requirements

Culinary Degree, certification from an accredited culinary association or bachelor’s degree in hospitality, Restaurant or Business
7+ years
experience in a culinary leadership role that may include retail, hotels, business, or education dining, serving up to 500 plus customers daily and managing staff of 10 employees (or more)
Possess exceptional time management skills along with strong leadership and communication skills to motivate and direct staff
Proficient with Microsoft Office, CATERTRAX and other online ordering systems
Knowledge of all state and local food handling regulations
Able to lift to 50lbs, stand, walk, bend for daily work schedule

Job Responsibility

Assist, direct and support in daily dining service and catering events
Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices
Stay current on developing trends in the industry
Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager
Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker
Ensure adherence to company standards, state, and federal safety regulations
May assist with special corporate events, projects, and account openings
May be assigned other duties and responsibilities as needed

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

He Campus Executive Chef

A Higher Education Campus Executive Chef with American Dining Creations will ove...

Location

United States , Utica

Salary:

65000.00 - 72000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred
Five years' experience in a similar culinary management position that may include retail, hotels, business, or education dining
Experience with service volume up to 500 customers daily and managing staff of 5 employees or more
Proficient with Microsoft Office, CATERTRAX and other online order systems
Ability to work a flexible weekly schedule to accommodate business needs
Must be able to lift to 50lbs, stand, walk, bend for daily work schedule
Must possess a valid driver’s license

Job Responsibility

Manage dining services including daily meal service, catering events, and operations
Execute all menu offerings through daily dining and catering service
modifying menu based on food trends, costs, patron requests, and seasonal availability
Purchase all food, beverage, and supplies from corporate approved vendors
Complete and manage daily and weekly reports to a District Manager
Ensure temperature and production logs are accurate to meet all local food safety regulations
Manage staff and work schedules in accordance with labor modules
Interact daily with clients, guests, and vendors
May assist and support with special events including new account openings
May be assigned other duties and responsibilities as needed

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Regional Executive Chef - West Region

The Regional Executive Chef for Aramark Sports + Entertainment -West Region will...

Location

United States , Phoenix

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

AOS/BS in Culinary Arts or equivalent culinary experience
Minimum 10 years culinary experience in hotels or restaurants and position in management
Multiple account oversight
Computer skills including word processing, Excel, and presentation software
Excellent oral, leadership and communication skills
Project management experience preferred
People development experience
Ability to deal with ambiguity and effectively cope with change
Candidates should be willing to travel up to 65% of the time

Job Responsibility

Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives
Active involvement and leadership in the recruitment and hiring of culinary leadership within the region
Coordinate and partner with leaders on chef onboarding and seasonal openings
Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team
Partner with marketing in the creation and development of on trend food concepts
Organize, implement & monitor concepts throughout LOB operations
Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, COS, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization
Support corporate risk management team to insure all food and team safety initiatives meet or exceed corporate criteria
Support culinary leadership training programs, including recruiting and retention programs
Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed

What we offer

Medical, dental, vision, and work/life resources
Retirement savings plans like 401(k)
Paid days off such as parental leave and disability coverage
Relocation assistance is available
Car allowance
Stock equity grants
Performance bonus

Fulltime

Executive Chef

As an Executive Chef you will cultivate all culinary programs at an account loca...

Location

United States , San Antonio

Salary:

80000.00 - 90000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Culinary Degree, certification from an accredited culinary association or bachelor’s degree in hospitality, Restaurant or Business
7+ years
experience in a culinary leadership role that may include retail, hotels, business, or education dining, serving up to 500 plus customers daily and managing staff of 10 employees (or more)
Possess exceptional time management skills along with strong leadership and communication skills to motivate and direct staff
Proficient with Microsoft Office, CATERTRAX and other online ordering systems
Knowledge of all state and local food handling regulations
Able to lift to 50lbs, stand, walk, bend for daily work schedule

Job Responsibility

Assist, direct and support in daily dining service and catering events
Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices
Stay current on developing trends in the industry
Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager
Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker
Ensure adherence to company standards, state, and federal safety regulations
May assist with special corporate events, projects, and account openings
May be assigned other duties and responsibilities as needed

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

New

Higher Education Campus Executive Chef

The Higher Education Campus Executive Chef is responsible for leading and develo...

Location

United States , Kilgore

Salary:

65000.00 - 75000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or related field preferred
Minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining
Experience managing high-volume food production, multiple service platforms, and/or catering operations
Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment
Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation
Experience with purchasing, inventory management, food cost controls, and production reporting
Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations
ServSafe Certification preferred
ACF certification or membership is a plus
Strong interpersonal, leadership, coaching, and communication skills

Job Responsibility

Lead and support all culinary operations for the account, including dining services, retail venues, and catering events
Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction
Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation
Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation
Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience
Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste
Monitor food cost, production, and operational reports
provide updates and recommendations to the General Manager and District Manager
Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff
Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

Market Development Manager

The Market Development Manager will lead CD resources within the defined city to...

Location

United States , Los Angeles

Salary:

86080.00 - 129120.00 USD / Year

Unilever

Expiration Date

Until further notice

Requirements

5+ years sales experience in foodservice or equivalent required
Branded Executional Experience
Bachelor's degree preferred
Proven track record of sales growth
High Degree of Business & financial acumen
Continuous Improvement Mindset
Disciplined execution
Coaching
Negotiation (trade and operator)
Sales analysis

Job Responsibility

Leading, coaching and developing CD team within geography
Strategically targeting and executing new business prospects (Operator, 70% of time and Distributor, 30% of time)
Full execution of UFS Annual Operating Plan and quarterly initiatives
Lead and train team to expand reach to Regional Restaurant Chains (2-39 units), commissaries and healthcare accounts
Cultivating relationships with distributors to better promote Unilever Food Solution’s products
Lead and train team to partner with restaurant executives and chefs to develop and grow their business
Lead and train team to partner with Distributor to accelerate their market growth through training & collaborating with their Sales teams and executing marketing programs
Manage Trade funds’ investments (Distributor Marketing Programs & Operator Purchase Programs)
Deliver the region’s sales activity plans
Develop local plans aligned to 2020 Strategy

What we offer

Bonus eligible
Long-Term Incentive (LTI) eligible
Health insurance (including prescription drug, dental, and vision coverage)
Retirement savings benefits
Life insurance and disability benefits
Parental leave
Sick leave
Paid vacation and holidays
Access to numerous voluntary benefits

Fulltime

New

Higher Education Chef Manager

A Chef Manager with American Dining Creations will oversee all culinary and serv...

Location

United States , Milwaukee

Salary:

65000.00 - 70000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred
Five years' experience in a similar culinary management position that may include retail, hotels, business, or education dining
Experience with service volume up to 500 customers daily and managing staff of 5 employees or more
Proficient with Microsoft Office, CATERTRAX and other online order systems
Ability to work a flexible weekly schedule to accommodate business needs
Must be able to lift to 50lbs, stand, walk, bend for daily work schedule
Must possess a valid driver’s license

Job Responsibility

Manage dining services including daily meal service, catering events, and operations
Execute all menu offerings through daily dining and catering service
modifying menu based on food trends, costs, patron requests, and seasonal availability
Purchase all food, beverage, and supplies from corporate approved vendors
Complete and manage daily and weekly reports to a District Manager
Ensure temperature and production logs are accurate to meet all local food safety regulations
Manage staff and work schedules in accordance with labor modules
Interact daily with clients, guests, and vendors
May assist and support with special events including new account openings
May be assigned other duties and responsibilities as needed

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

Chef Manager

A Chef Manager with American Dining Creations will oversee all culinary and serv...

Location

United States , Cleveland

Salary:

Not provided

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred
Five years' experience in a similar culinary management position that may include retail, hotels, business, or education dining
Experience with service volume up to 500 customers daily and managing staff of 5 employees or more
Proficient with Microsoft Office, CATERTRAX and other online order systems
Ability to work a flexible weekly schedule to accommodate business needs
Must be able to lift to 50lbs, stand, walk, bend for daily work schedule
Must possess a valid driver’s license

Job Responsibility

Manage dining services including daily meal service, catering events, and operations
Execute all menu offerings through daily dining and catering service
modifying menu based on food trends, costs, patron requests, and seasonal availability
Purchase all food, beverage, and supplies from corporate approved vendors
Complete and manage daily and weekly reports to a District Manager
Ensure temperature and production logs are accurate to meet all local food safety regulations
Manage staff and work schedules in accordance with labor modules
Interact daily with clients, guests, and vendors
May assist and support with special events including new account openings
May be assigned other duties and responsibilities as needed

What we offer

Weekly Pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

District Executive Chef

Aramark

Location:
United States , Houston

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Nice to have:

Additional Information:

Job Posted:
April 24, 2026

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