Thomas Gil McKnight

About Thomas Gil McKnight

As an experienced executive chef, I have inspired innovation and pride to my culinary…

Experience

1. Executive Chef

   Aramark

   Aug 2025 — Present · US

   Primary PurposeLead and manage the culinary program for one or multiple corporate dining accounts, ensuring exceptional food quality, presentation, and service that aligns with the client’s brand and culture while meeting financial targets-Key ResponsibilitiesCulinary LeadershipDevelop seasonal, cost-effective, and innovative menus tailored to client needs and employee preferences.Maintain the highest standards of food safety, sanitation, and HACCP compliance.Oversee recipe development, portion control, and plating standards.Implement food trends, wellness initiatives, and sustainability practices.Operational ManagementSupervise daily kitchen operations across multiple meal periods (breakfast, lunch, catering, coffee service, etc.).Coordinate with purchasing to ensure high-quality, cost-efficient ingredients.Maintain equipment and kitchen facilities in top working condition.Team LeadershipRecruit, train, and mentor culinary staff, including sous chefs, cooks, and prep teams.Foster a culture of collaboration, respect, and continuous improvement.Conduct performance reviews and coach team members toward growth.Financial AccountabilityManage food and labor budgets, ensuring profitability.Analyze food cost percentages, inventory control, and waste management.Collaborate with management on pricing strategies and cost optimization.Client & Guest RelationsMaintain strong relationships with corporate clients, often acting as the “face” of dining.Participate in client meetings, present menu concepts, and respond to feedback.Ensure menus reflect the client’s brand values and employee culture.