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Executive Catering Chef

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Location:
United States , Forney

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering exceptional experiences to millions of guests daily across 15 countries. Known for its commitment to quality, service, and innovation, Aramark provides customized solutions to a variety of clients, including universities, healthcare facilities, sports venues, and corporate workplaces. The company emphasizes a strong culture of inclusion, diversity, and professional growth, fostering an environment where employees can thrive and contribute positively to their communities and the planet. This Executive Chef role is based at Louisiana Tech in Ruston, LA, offering a unique opportunity to joi...

Job Responsibility:

  • ensure culinary production aligns with executional framework
  • ensure proper culinary standards and techniques for food preparation
  • manage culinary team including chef managers and hourly staff
  • train and manage culinary and kitchen employees on food production techniques
  • coach employees to achieve shared goals
  • reward and recognize employees
  • plan and execute team meetings and daily huddles
  • maintain staff records including training and performance data
  • develop and maintain client and guest relationships
  • interact directly with guests daily
  • communicate regional culinary and ingredient trends
  • deliver food and labor targets
  • focus on margin improvement
  • ensure efficient execution of daily menu items
  • maintain food quality and safety standards
  • comply with operational excellence fundamentals
  • manage supply chain and procurement processes
  • implement food framework
  • estimate food consumption for purchasing
  • ensure proper equipment operation and maintenance
  • ensure compliance with food safety and occupational policies
  • comply with all safety, health, and labor regulations

Requirements:

  • culinary degree or equivalent experience
  • at least 4 years of culinary experience
  • ability to multitask
  • strong communication skills
  • knowledge of food safety and quality standards
  • experience managing culinary teams
  • ability to simplify agendas for teams
  • preferable 2 years in management role
  • advanced knowledge of food profession principles and practices
  • strong oral, reading, and written communication skills
  • experiential knowledge for managing people and problem-solving
What we offer:
  • Relocation assistance
  • Career development opportunities
  • inclusive work environment
  • Training and coaching
  • employee recognition programs
  • Commitment to diversity and equal opportunity
  • Dynamic work culture

Additional Information:

Job Posted:
March 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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