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Executive Chef and Operations Manager

2 months ago

Newark, Delaware, United States Aramark Full time

**About Aramark**

**Our Mission**

We strive to deliver exceptional service and quality to our clients and customers, while fostering a culture of inclusivity and respect. Our commitment to diversity, equity, and inclusion is at the heart of everything we do.

At Aramark, we believe that every employee should have the opportunity to grow and develop their skills, and we are committed to providing a supportive and inclusive work environment.

**Job Description**

The Culinary Director is responsible for overseeing the culinary operations of our organization. This role will supervise and coordinate all related culinary activities, including menu planning, food preparation, and presentation.

**Key Responsibilities**

• Develop and implement culinary strategies to drive business growth and improve customer satisfaction

• Supervise and train culinary staff to ensure high-quality food preparation and presentation

• Manage food costs and labor expenses to achieve budget targets

• Collaborate with cross-functional teams to develop and implement menu concepts and pricing strategies

• Ensure compliance with food safety and sanitation regulations

• Develop and maintain relationships with suppliers and vendors to ensure timely and cost-effective delivery of ingredients and supplies

• Analyze sales data and customer feedback to inform menu development and pricing decisions

• Develop and implement training programs to enhance culinary skills and knowledge

• Collaborate with marketing and sales teams to develop promotional materials and campaigns

• Conduct regular quality control checks to ensure high-quality food preparation and presentation

• Develop and maintain relationships with key stakeholders, including clients, customers, and suppliers

**Requirements**

• 8+ years of experience in culinary management, preferably in a fast-paced and dynamic environment

• Bachelor's degree in Culinary Arts or related field, or equivalent experience

• Proven track record of success in menu planning, food preparation, and presentation

• Strong leadership and communication skills, with the ability to motivate and inspire culinary staff

• Ability to work in a fast-paced environment and prioritize multiple tasks and responsibilities

• Strong analytical and problem-solving skills, with the ability to analyze data and make informed decisions

• Ability to work effectively in a team environment and build strong relationships with colleagues and stakeholders