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Executive Chef

2 months ago

Mt Vernon, Illinois, United States Aramark Full time
About the Role

The Culinary Director is a senior management position responsible for overseeing the culinary operations of Aramark's food service programs. This role requires a high level of expertise in culinary management, leadership, and customer service.

Key Responsibilities
  • Develop and execute culinary solutions to meet customer needs and tastes.
  • Oversee and manage culinary operations to meet production, presentation, and service standards.
  • Apply culinary techniques to food preparation and manage the final presentation and service of food.
  • Manage a culinary team, 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 by creating a shared understanding about what needs to be achieved and how it is to be achieved.
  • Reward and recognize employees.
  • Plan and execute team meetings and daily huddles.
  • Complete and maintain all staff records, including training records, shift opening/closing checklists, and performance data.
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
  • Interact directly with guests daily.
  • 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
  • Requires at least 4 years of culinary experience.
  • At least 2 years in a management role preferred.
  • Requires a culinary degree or equivalent experience.
  • Ability to multi-task.
  • Ability to simplify the agenda for the team.
  • Requires advanced knowledge of the principles and practices within the food profession.
  • This includes experiential knowledge required for management of people and/or problems.
  • Requires oral, reading, and written communication skills.