Regional Culinary Director

10 hours ago


Red Bluff, California, United States Aramark Full time
Job Summary

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.
Requirements
  • 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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