Senior Executive Chef - Portfolio Group

Job Description The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. TheSenior Executive Chefis responsible for evaluating & implementing standards in culinary operations across multiple locations, ensuring high-quality food service, compliance with industry standards, and operational efficiency. This role involves leading culinary teams, supporting new account mobilizations, training chefs, hands on implementation and driving culinary excellence across the region. Compensation Data COMPENSATION: The salary range for this position is $85,000 to $115,000. 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 applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership & Strategy • Collaborate with regional and corporate leadership to identify gaps and opportunities for culinary growth. • Act as a liaison between regional leadership and unit-level culinary teams. • Present & implement culinary programs and food offerings for increased retention rates. Account Mobilization & Opening Support • Lead and support the culinary component of new account mobilizations. • Coordinate pre-opening culinary readiness, including equipment verification, staff planning, and menu execution. • Ensure smooth culinary transitions through detailed implementation plans and active opening-week leadership. Chef Onboarding & Training • Facilitate onboarding of newly hired Executive Chefs and culinary managers. • Conduct hands-on training covering food safety, production systems, menu planning, cost controls, and brand standards. • Mentor and coach new leaders to set them up for long-term success. Systems & Standards Training • Train on proprietary and industry-standard culinary systems (e.g., menu management, inventory, purchasing). • Standardize recipe execution and ensure compliance with company and regulatory standards (e.g., HACCP, CMS, Joint Commission). • Champion culinary excellence through continuous improvement and system refinement. • Host regional culinary calls and training for chefs. In-Unit Support & Performance Improvement • Provide targeted hands on support to underperforming or at-risk units with culinary or operational challenges. • Conduct audits, develop corrective action plans, and coach local teams and see action plans through completion • Lead special projects such as region-wide culinary initiatives, seasonal menu rollouts, or quality improvement efforts. • Support catering events as needed across the region. Administrative & Strategic Support • Maintain accurate travel schedules, reports, and unit performance assessments. • Ensure compliance with Aramark SAFE food, occupational, and environmental safety policies. • Follow all applicable policies, rules, and regulations, including those related to safety, sanitation, health, wage, and hour compliance. This role is ideal for ahands-on leaderwho thrives in a fast-paced, mission-driven environment and enjoys being on the road. Qualifications • Extensive culinary leadership experience in multi-unit operations. • 8+ years of industry & culinary management experience • Strong knowledge of food safety, compliance, and culinary training. • Excellent communication and coaching skills. Travel: Up to 90% (Extensive travel for up to 10 days at a time) Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.