Regional Culinary Director
10 hours ago
The Regional Executive Chef for Aramark Sports + Entertainment - West Region will be responsible for leading culinary teams and developing innovative food programs to drive revenue growth and enhance the guest experience. This role requires a strong leader with excellent communication and interpersonal skills, as well as the ability to travel up to 65% of the time.
Key Responsibilities- Develop and implement culinary programs and initiatives to drive revenue growth and enhance the guest experience.
- Lead and manage culinary teams to ensure high-quality food and exceptional service.
- Collaborate with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plans.
- Recruit, hire, and onboard culinary leadership within the region.
- Develop and enhance LOB/national and regional concepts in partnership with senior leadership and operational teams.
- Partner with marketing to create and develop on-trend food concepts.
- Organize, implement, and monitor concepts throughout LOB operations.
- Review culinary vision with Executive Chefs to ensure alignment with corporate focus areas, including purchasing, labor management, COS, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization.
- Support corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria.
- Support culinary leadership training programs, including recruiting and retention programs.
- Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed.
- Support organization of culinary talent for high-profile events and seasonal openings.
- Participate in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
- Assist the Business Development team in the development of sales proposals and presentations.
- Support compliance initiatives and product selection to maximize NVD initiative.
- Formulate and supervise development of new products, processes, and cost/quality improvement programs.
- AOS/BS in Culinary Arts or equivalent culinary experience.
- Minimum 10 years culinary experience in hotels or restaurants and position in management.
- Multiple account oversight.
- Computer skills including word processing, Excel, and presentation software.
- Excellent oral, leadership, and communication skills.
- Project management experience preferred.
- People development experience.
- Ability to deal with ambiguity and effectively cope with change.
- Candidates must be willing to travel up to 65% of the time.
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