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Executive Chef and Operations Manager

2 months ago

O'Fallon, Missouri, United States Aramark Full time

Job Summary:

The Culinary and Hospitality Manager is a key leadership position responsible for developing and executing dining solutions to meet customer needs and tastes. This role oversees and manages culinary operations to meet production, presentation, and service standards.

Key Responsibilities:

  • Leadership:
    • Lead, mentor, engage, and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
    • Ensure food services appropriately connects to the Executional Framework.
    • Coach employees by creating a shared understanding about what needs to be achieved and how to execute.
    • Reward and recognize employees.
    • Ensure safety and sanitation standards in all operations.
  • Client Relationship:
    • Identify client needs and effectively communicate operational progress.
  • Culinary:
    • Ensures culinary production appropriately connects to the Executional Framework.
    • Ability to work hands-on in the kitchen.
    • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
  • Financial Performance:
    • Adopt Aramark process and systems.
    • Build revenue and manage budget, including cost controls regarding food, beverage, and labor.
    • Ensure the completion and maintenance of P&L statements.
    • Achieve food and labor targets.
    • Manage resources to ensure quality and cost control within budgetary guidelines.
  • Productivity:
    • Implement and maintain Aramark agenda for both labor and food initiatives.
    • Create value through efficient operations, appropriate cost controls, and profit management.
    • Full compliance with Operational Excellence fundamentals, including food and labor.
    • Direct and oversee operations related to production, distribution, and food service.
  • Compliance:
    • Maintain a safe and healthy environment for clients, customers, and employees.
    • 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.
  • Includes experiential knowledge required for management of people and/or problems.
  • Requires oral, reading, and written communication skills.