Executive Chef

4 weeks ago

Granville, Ohio, United States Aramark Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to join our team at Aramark. As a key member of our culinary team, you will be responsible for developing and executing culinary solutions to meet the needs and tastes of our guests.

Key Responsibilities
  • Culinary Excellence: Focus on delivering exceptional culinary experiences that exceed our guests' expectations.
  • Team Leadership: Coach and develop a high-performing culinary team to ensure seamless execution of menu offerings.
  • Menu Development: Collaborate with our culinary team to develop and implement new menu concepts that align with our company's Core Pillars and Menu Commitments.
  • Inventory Management: Implement and monitor an effective inventory management system to ensure cost control and minimize loss prevention.
  • Training and Development: Develop and implement relevant training programs to increase the knowledge and capability of our culinary staff.
  • Operational Budgeting: Assist in the development and management of our annual operational budget, including estimation and management of food and labor cost goals.
  • Culinary Brigade Management: Direct and manage our culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to our company's standards and comply with our QA process.
  • Food Management: Participate in the food management process by learning and understanding our PRIMA system to assist with ordering and invoice processing.
  • Guest Feedback: Interact with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing our VOC (Voice of the Consumer) program.
  • Operational Excellence: Ensure full compliance with our Operational Excellence fundamentals, including managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.
  • Food Safety and Sanitation: Ensure compliance with our food, occupational, and environmental safety policies in all culinary and kitchen operations.
Requirements
  • Culinary Knowledge: Knowledge of food safety and sanitation, food products, and food service equipment.
  • Education: Degree from an accredited culinary institute preferred but not required. Bachelor's degree preferred.
  • Experience: 4-7 years' executive-level culinary management experience required. Minimum 2-3 years' culinary management experience in a multi-unit setting required.
  • Certification: ServSafe Certification.

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