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Executive Culinary Manager
2 months ago
Job Summary
Aramark is seeking a highly skilled and experienced Chef Manager to join our team. As a key member of our culinary team, you will be responsible for leading and managing kitchen personnel, supervising culinary activities, and ensuring the delivery of high-quality food experiences to our customers.
Key Responsibilities
- Train and Manage Kitchen Personnel: Develop and implement training programs to enhance the skills and knowledge of kitchen staff, ensuring they are equipped to deliver exceptional food experiences.
- Supervise and Coordinate Culinary Activities: Oversee the preparation and presentation of food, ensuring that all culinary activities are executed to the highest standards.
- Estimate Food Consumption and Requisition/Purchase Food: Analyze food consumption patterns and requisition or purchase food supplies to ensure that our kitchens are well-stocked and equipped to meet customer demand.
- Select and Develop Recipes: Collaborate with our culinary team to select and develop new recipes that meet the tastes and preferences of our customers.
- Establish Presentation Technique and Quality Standards: Develop and implement presentation techniques and quality standards to ensure that all food is presented in a visually appealing and appetizing manner.
- Plan and Price Menus: Collaborate with our culinary team to plan and price menus that meet the needs and preferences of our customers.
- Ensure Proper Equipment Operation/Maintenance and Safety and Sanitation in Kitchen: Ensure that all kitchen equipment is properly maintained and that safety and sanitation protocols are followed at all times.
- Oversee Special Catering Events: Coordinate and execute special catering events, ensuring that all logistical and culinary requirements are met.
Qualifications
- 2-3 Years of Experience in a Related Position: Proven experience in a culinary leadership role, with a strong track record of success in managing kitchen personnel and supervising culinary activities.
- 2-3 Years of Post-High School Education or Equivalent Experience: A degree in culinary arts or a related field, or equivalent experience in a culinary leadership role.
- Culinary Degree Preferred: A degree in culinary arts or a related field is preferred, but not required.
- Advanced Knowledge of Principles and Practices within the Food Profession: A strong understanding of the principles and practices within the food profession, including food safety and sanitation protocols.
- Experiential Knowledge of Management of People and/or Problems: Proven experience in managing people and/or problems, with a strong track record of success in resolving conflicts and improving team performance.
- Oral, Reading and Written Communication Skills: Excellent oral, reading, and written communication skills, with the ability to effectively communicate with kitchen staff, customers, and other stakeholders.
