Executive Chef

Executive ChefAramark Healthcare+ is seeking an experienced Executive Chef to support a healthcare operation in Coral Springs, FL. The Executive Chef is a management position overseeing Chef Managers as well as hourly culinary staff and is responsible for developing and executing culinary solutions to meet the needs and tastes of our customers and clients. This role oversees and manages culinary operations to ensure production, presentation, food quality, safety, and service standards are consistently met. The Executive Chef will provide hands-on culinary leadership, apply culinary expertise to food preparation and final presentation, and support the development and performance of the culinary team. The ideal candidate will bring strong culinary leadership experience, a passion for developing teams, and the ability to successfully manage culinary operations within a fast-paced environment. Healthcare or high-volume institutional food service experience is strongly preferred.Job Responsibilities:Ensures culinary production appropriately connects to the Executional FrameworkEnsures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standardsManages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of foodTrain and manage culinary and kitchen employees to use best practice food production techniquesCoach employees by creating a shared understanding about what needs to be achieved and how it is to be achievedReward and recognize employeesPlan and execute team meetings and daily huddlesComplete and maintain all staff records including training records, shift opening/closing checklists and performance dataDevelop and maintain effective client and guest rapport for mutually beneficial business relationshipsInteract directly with guests dailyAggregate and communicate regional culinary and ingredient trendsResponsible for delivering food and labor targetsConsistent focus on margin improvement; understanding performance metrics, data, order, and inventory trendsEnsure efficient execution and delivery of all culinary products in line with the daily menuMaintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of itemsFull compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standardsUnderstand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are usedFull knowledge and implementation of the Food FrameworkEnsure accuracy of estimated food consumption for appropriate requisitions and/or food purchaseEnsure proper equipment operation and maintenanceComply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hourQualifications:Requires at least 4 years of culinary experienceAt least 2 years in a management role preferredRequires a culinary degree or equivalent experienceAbility to multi-taskAbility to simplify the agenda for the teamRequires 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