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Aramark Logo Aramark · Gastronomy

Executive Catering Chef

United States, Lexington · Job Posted January 06, 2026
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Job Description

The Executive Catering Chef is a management position at the University of Kentucky, overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Responsibility

  • Ensures culinary production appropriately connects to the Executional Framework
  • Ensures proper culinary standards and techniques are in place for preparation of food items
  • Manages a culinary team to ensure quality in final presentation of food
  • Train and manage culinary and kitchen employees
  • Coach employees
  • Reward and recognize employees
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records
  • Develop and maintain effective client and guest rapport
  • Interact directly with guests daily
  • Aggregate and communicate regional culinary and ingredient trends
  • Responsible for delivering food and labor targets
  • Consistent focus on margin improvement
  • Ensure efficient execution and delivery of all culinary products
  • Maintain integrity of the standard Aramark food offer
  • Full compliance with Operational Excellence fundamentals
  • Understand end to end supply chain and procurement process
  • Full knowledge and implementation of the Food Framework
  • Ensure accuracy of estimated food consumption
  • Ensure proper equipment operation and maintenance
  • Ensure compliance with Aramark SAFE food and Quality Assurance standards
  • Comply with all applicable policies, rules and regulations

Requirements

  • At least 4 years of culinary experience
  • At least 2 years in a management role preferred
  • Culinary degree or equivalent experience
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Advanced knowledge of the principles and practices within the food profession
  • Oral, reading, and written communication skills
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