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Executive Culinary Director

2 months ago

State College, Pennsylvania, United States Aramark Full time
Job Summary

The Executive Chef is a strategic leader responsible for overseeing culinary operations, developing innovative solutions, and ensuring exceptional customer experiences. This role requires a strong culinary background, excellent leadership skills, and the ability to drive business results.

Key Responsibilities
  • Culinary Strategy and Innovation: Develop and execute culinary solutions to meet customer needs and tastes, ensuring a competitive edge in the market.
  • Culinary Operations Management: Oversee and manage culinary operations to meet production, presentation, and service standards, ensuring seamless execution and high-quality food products.
  • Team Leadership and Development: Manage a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, and provide coaching and training to enhance skills and knowledge.
  • Client and Guest Relations: Develop and maintain effective client and guest rapport for mutually beneficial business relationships, ensuring exceptional customer experiences and loyalty.
  • Business Results and Metrics: Drive business results by delivering food and labor targets, improving margin, and understanding performance metrics, data, order, and inventory trends.
Requirements
  • Culinary Experience: At least 4 years of culinary experience, with a minimum of 2 years in a management role.
  • Culinary Degree or Equivalent: Requires a culinary degree or equivalent experience.
  • Leadership and Communication Skills: Excellent leadership, communication, and interpersonal skills, with the ability to simplify complex agendas and drive results.