Head Chef at Aramark

Job Description

As the Head Chef, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Job Responsibilities

• Lead and oversee all culinary operations within the catering kitchen, ensuring high standards of food quality, consistency, and presentation.
• Develop, update, and execute banquet and event menus in collaboration with the culinary team.
• Review Banquet Event Orders (BEOs) daily and ensure all culinary aspects are planned and executed to specification.
• Supervise and train catering kitchen staff, fostering a culture of excellence, safety, and teamwork.
• Establish daily kitchen priorities and coordinate food production and plating for events.
• Ensure all recipes are prepared according to Aramark’s culinary standards, including portioning, presentation, and allergen compliance.
• Maintain inventory control procedures and ensure kitchen readiness with proper tools, supplies, and ingredients.
• Conduct regular walkthroughs to monitor cleanliness, equipment maintenance, and food safety compliance.
• Collaborate with the Kitchen Manager on food cost analysis and menu performance.
• Support hands-on food preparation and execution for events of varying size and complexity.
• Uphold food handling, storage, and sanitation standards in accordance with regulatory and company guidelines.
• Serve as a role model and mentor to kitchen staff, supporting ongoing training and development.

Qualifications

• Red Seal Certification or equivalent culinary accreditation preferred.
• Minimum 3–5 years of experience in high-volume catering or banquet culinary operations.
• Proven ability to lead and develop kitchen teams in a fast-paced, event-driven environment.
• Strong knowledge of food safety standards, allergen protocols, and sanitation practices.
• Experience in menu development, food costing, and inventory management.
• Excellent organizational and time management skills, with the ability to prioritize multiple events.
• Proficient in interpreting Banquet Event Orders (BEOs) and translating them into culinary execution.
• Strong communication and interpersonal skills; able to collaborate effectively with cross-functional teams.
• Familiarity with catering software (e.g., CaterTrax) and kitchen management systems is an asset.
• Complete Food Handlers and Alcohol Service Certifications as required
• Able to work flexible event-based schedule including weekends and evenings
• A valid driver’s license and clear is required for occasional use of fleet vehicle

Education

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world.

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions, and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.