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Executive Culinary Director

2 months ago

Knoxville, Tennessee, United States Aramark Full time
Job Summary

The Executive Chef is a strategic leadership position responsible for overseeing culinary operations, developing and executing culinary solutions, and managing a team of culinary professionals to deliver exceptional food quality and service standards.

Key Responsibilities
  • Develop and execute culinary strategies to meet customer needs and tastes
  • Oversee and manage culinary operations to ensure production, presentation, and service standards are met
  • Manage a team of culinary professionals, including chef managers and hourly staff, to ensure quality in final presentation of food
  • Train and manage culinary and kitchen employees to use best practice food production techniques
  • Coach employees to create a shared understanding of goals and objectives
  • Reward and recognize employees for outstanding performance
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records, including training records and performance data
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships
  • Interact directly with guests daily to understand their needs and preferences
  • Aggregate and communicate regional culinary and ingredient trends
  • Responsible for delivering food and labor targets
  • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
  • Ensure efficient execution and delivery of all culinary products in line with the daily menu
  • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
  • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards
  • Understand end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
  • Full knowledge and implementation of the Food Framework
  • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
  • Ensure proper equipment operation and maintenance
  • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
  • Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour
Requirements
  • At least 4 years of culinary experience
  • At least 2 years in a management role preferred
  • Culinary degree or equivalent experience
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Advanced knowledge of the principles and practices within the food profession