Executive Chef Overview:Hyde Park Hospitality in partnership with Aramark provides dining services to 160 schools within the Chicago Public Schools District. Our goal is to provide students healthy and nutritious meals to help them flourish in their classrooms and communities.
The Executive Chef leads culinary operations, setting food quality, presentation, and menu standards while ensuring compliance with Operational Excellence and food and safety requirements. This role trains, coaches, and recognizes kitchen staff, oversees catering events, and builds strong client and guest relationships.
Job Responsibilities:Culinary Strategy & Execution- Ensures culinary production appropriately connects to the Executional Framework
- Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Food Standards & Quality- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Select and develop recipes and standardize production recipes to ensure consistent quality
- Establish presentation techniques and quality standards, and plan and price menus
Staff Leadership & Development- Train and manage kitchen employees to use best practice food production techniques
- Offer culinary instruction and/or demonstrate culinary 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 via employee recognition platform
Events & Client Relations- Recruit, coordinate and oversee culinary activities and catering events both internal and external
- Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Equipment & Safety- 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 regulations, including but not limited to those relating to safety and health
Executive Chef Qualifications:- Requires at least 4 years of culinary experience.
- At least 2 years in a management role preferred.
- Requires a culinary degree or equivalent experience.
- Multi-site experience in preferred.
- Must have reliable transportation to travel between site locations.
- Ability to stand for extended periods of time.
- Ability to lift, carry, push and pull up to 50 pounds.
- Food Truck experience preferred.
- K-12 / Health care / University food service experience preferred.
- Ability to multi-task.
- Ability to simplify the agenda for the team.
- Requires 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.
Salary: $80,000.00-$90,000.00 annually
FLSA Status: Exempt
Location; On-site, multiple locations in assigned area
Food Service Manager Benefits:- $75 Monthly Phone Allowance
- $500 Gas Allowance
- Medical Insurance (Health, Dental, Vision)
- Disability Insurance
- Vacation and PTO
- 401K Plan with generous Company Matching
- Employee Assistance Program (EAP)
- Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets)
