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Executive Culinary Director

1 month ago

East Stroudsburg, Pennsylvania, United States Aramark Full time
About Aramark

Aramark is a leading provider of food and facilities services to businesses, institutions, and communities around the world. Our mission is to deliver exceptional experiences that enrich and nourish the lives of our guests, customers, and employees.

Job Description

The Executive Chef is a key leadership role responsible for overseeing the culinary operations of our clients. This includes developing and executing culinary solutions to meet customer needs and tastes, managing a team of chef managers and hourly staff, and ensuring the highest standards of food quality and safety.

Key Responsibilities
  • Develop and execute culinary solutions to meet customer needs and tastes
  • Manage a team of chef managers and hourly staff to ensure quality in final presentation of food
  • Train and manage culinary and kitchen employees to use best practice food production techniques
  • Coach employees to create a shared understanding of what needs to be achieved and how it is to be achieved
  • Reward and recognize employees for their contributions
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records, including training records and performance data
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships
  • Interact directly with guests daily to understand their needs and preferences
  • Aggregate and communicate regional culinary and ingredient trends
  • Responsible for delivering food and labor targets
  • Consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends
  • Ensure efficient execution and delivery of all culinary products in line with the daily menu
  • Maintain integrity of the standard Aramark food offer, ensuring food quality and safety
  • Full compliance with Operational Excellence fundamentals, including managing waste, standard menus, recipes, and ingredients
  • Understand end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
  • Full knowledge and implementation of the Food Framework
  • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
  • Ensure proper equipment operation and maintenance
  • Comply with all applicable policies, rules, and regulations, including those relating to safety, health, wage, and hour
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
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Requires advanced knowledge of the principles and practices within the food profession