Commissary Executive Chef

Job Description

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting - Link here Home - LifeWorks Restaurant Group

The Executive Chef is a management position 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. 

Compensation Data

COMPENSATION: The Salaried rate for this position is $90,000.00 to $100,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework 
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards 
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food 
• Train and manage culinary and kitchen employees to use best practice food production 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 
• Plan and execute team meetings and daily huddles 
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data 
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships 
• 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; understanding performance metrics, data, order, and inventory trends 
• Ensure efficient execution and delivery of all culinary products in line with the daily menu 
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items 
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards 
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used 
• Full knowledge and implementation of the Food Framework 
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase 
• 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 regulati